When both legs and both wings are removed, proceed to cut the
body apart. As shown in Fig. 18, place the chicken, neck down, on a
table, and cut down through the ribs parallel with the breast and the
back, until the knife strikes a hard bone that it cannot cut. Then
firmly grasp the breast with one hand and the back with the other and
break the joints that attach these parts by pulling the back and the
breast away from each other, as in Fig. 19. Cut through the joints, as
in Fig. 20, so that the back, ribs, and neck will be in one piece and
the breast in another. [Illustration: Fig. 23] If desired, the breast
may be divided into two pieces by cutting it in the manner shown in Fig.
21; also, as the back will break at the end of the ribs, it may be cut
into two pieces there. Finally, cut the neck from the top piece of the
back, as in Fig. 22.
The pieces of chicken thus procured may be rinsed clean with cold
water, but they should never be allowed to stand in water, because this
will draw out some of the extractives, or flavoring material, soluble
albumin, and mineral salts.
40. PREPARING CHICKEN FEET.--Many persons consider that chicken feet are
not worth while for food. This, however, is a mistaken idea, for they
will add to the flavor of soup stock or they may be cooked with the
giblets to make stock for gravy. Chicken feet do not contain much meat,
but what little there is has an excellent flavor and should be removed
for use when creamed chicken or any dish made with left-over chicken is
to be cooked.
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