How to Cut Up Poultry

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How to Cut Up Poultry
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
646
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie646 cal.(31 %)
Protein98.42 g(100 %)
Fat25.21 g(22 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A54.43 mg(6,804 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.61 mg(55 %)
Niacin50.37 mg(420 %)
Vitamin B₆1.6 mg(114 %)
Folate20.41 μg(7 %)
Pantothenic acid3.76 mg(63 %)
Vitamin B₁₂1.12 μg(37 %)
Vitamin C0 mg(0 %)
Potassium826.67 mg(21 %)
Calcium51.03 mg(5 %)
Magnesium85.05 mg(28 %)
Iron4.12 mg(27 %)
Zinc7.14 mg(89 %)
Saturated fatty acids6.94 g
Cholesterol302.77 mg

Ingredients

for
4
Ingredients
1 Poultry (e.g., chicken, turkey, Duck)

Preparation steps

1.

Step 1:

2.

Place the poultry on its back. Pull the legs from the torso and separate them with a sharp knife through the leg joints.

3.

Step 2:

4.

Move the wings slightly back and forth so that the shoulder joint is visible. Then pull the wings back while cutting off at the joint.

5.

Step 3:

6.

Cut along the shoulder and leg joint in a line.

7.

Step 4:

8.

Cut along the breast bone on both sides, folding back the breast.

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