|I start with a cutting board I use just for meat and then wash in the dishwasher on the sanitize setting.|
Chicken stock is easy to make and will save money if you simmer the backs and wing tips and freeze it for later use. We are planning our first B-B-Q chicken today so I will simmer for stock the extra pieces we will not be grilling and freeze the meat for later use also. It is handy to freeze stock in extra ice cube trays then pop them out into a freezer bag for use as needed.
|Cutting out the backbone for making stock.|
|Cutting the thigh from the body.|
|Removing the drumstick from the thigh.|
|Clipping the wing from the breast.|
|Removing the wing tips to add to the stock pot.|
Feel the center front of the breast and locate the bump about 1/3 way down the center front and with it positioned flat side down on a cutting board cut cross ways all of the way across.
|The breast yields 3 pieces when cut this way.|
|Upon cutting up 2 chickens I salt them well with kosher salt and add freshly ground pepper then stash them in a zipper bag in the lower part of the refrigerator until we are ready to start the grill.|
Were we not cooking all of this today I would double wrap in serving size packages and freeze dated and labeled. Meanwhile the backs and wing tips plus 2 thighs I threw in for good measure are simmering on the stove.