Pivka perutninarstvo d.d.
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Place the chicken with breasts facing upwards.
Cut the skin and bend the thigh upwards so that the joint bulges. Cut through the cartilage.
The thigh (the upper part) is separated from the drumstick by a cut on the joint.
The knife-edge is put on the chicken and a cut is made under the wing. The joint is found and a cut is made through the cartilage.
A cut is made from the rear part of the chicken across the breast to the bone. Roughly one centimeter from the backbone on each side.
A cut is made in the middle of the breast to get two halves. Breasts can be cut in four parts if smaller pieces are needed.
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