Citrus Chicken
4 whole broiler-fryer chicken breasts, halved,
skinned, boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chopped fresh basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 tablespoon butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1/4 cup white wine
3 tablespoons banana natural lowfat yogurt
In small bowl, mix together salt, paprika, basil, rosemary and
pepper; sprinkle over chicken. In non-stick frypan, place
butter and melt over medium heat. Add chicken and cook,
turning, about 10 minutes or until brown on all sides. In small
bowl, mix together lemon, lime and orange juices; add wine
and stir to blend. Pour over chicken in pan, cover, reduce heat
to low and simmer about 15 minutes or until fork can be
inserted in chicken with ease. Remove chicken to warm dish.
Into pan drippings, slowly stir yogurt; heat about 1 minute and
pour over chicken. Makes 8 servings.
Quick and Easy Chicken
8 broiler-fryer chicken thighs, boned
1 cup plain yogurt
1 tablespoon dried, chopped onion
2 teaspoons dehydrated chicken broth
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms, sliced
In small bowl, mix together yogurt, onion, broth and sherry.
Arrange chicken in 2-quart shallow baking dish; sprinkle with
salt and pepper and cover with sliced mushrooms. Pour
yogurt mixture over mushrooms and chicken; cover with foil.
Bake in 375°F. oven for about 25 minutes or until fork can be
inserted in chicken with ease. Serve over rice.
Makes 4 servings.
Simple Techniques
Make Cutting Up
Chicken Easy
Buying a whole bird is the most economical
way to purchase chicken. Supermarkets often
run specials on whole chickens and a little time
spent cutting them into various parts for imme-
diate or later use can mean big savings in the
food budget.
Cutting and boning chicken is easy once a
few simple techniques have been mastered.
For best results, the National Chicken Council
offers three tips: (1) be confident, (2) work
quickly, and (3) use a sharp knife.
Chicken is delicious roasted whole. Or, a
whole chicken can be halved, quartered or cut
into parts. Bone the breast or thighs or cut into
strips or nuggets. Cut the meatier portion from
the wing and store in the freezer until enough
have been accumulated for party drummettes.
Save leftover skin, bones and unused parts
(neck, back, etc.) to make soup or broth for
Of course, if shortage of time is a concern,
contemporary chicken is also conveniently
packaged in dozens of different forms, ready to
use exactly as needed – individual parts, boned
breasts and thighs, nuggets, strips, diced. Low
in calories and cholesterol, so versatile it can
be served repeatedly but different every time,
chicken is America’s smart meal choice.
Chicken is always one of
the best buys at the super-
market. You save even
more when you purchase
whole birds and cut them
up yourself.
1. Place chicken, breast side
up, on cutting board. Cut
skin between thighs and
2. Grasping one leg in each
hand, lift chicken and
bend back legs until
bones break at hip joints.
3. Remove leg-thigh from
body by cutting (from tail
toward shoulder)
between the joints, close
to bones in back of bird.
Repeat other side.
4. To separate thighs and
drumsticks, locate knee
joint by bending thigh and
leg together. With skin
side down, cut through
joints of each leg.
5. With chicken on back,
remove wings by cutting
inside of wing just over
joint. Pull wing away
from body and cut from
top down, through joint.
6. Separate breast and back
by placing chicken on
neck-end or back and cut-
ting (toward board)
through joints along each
side of rib cage.
7. Breast may be left whole
or, to cut into halves,
place skin side down on
board and cut wishbone
in two at V of bone.
Cutting Up a Whole Chicken

Boned chicken breasts
offer the creative cook
opportunity for endless
variety. Without skin, a
3 ounce serving has just
116 calories.
1. Place skin side down on
cutting board with widest
part nearest you. With
point of knife, cut
through white cartilage at
neck end of keel bone.
2. Pick up breast and bend
back, exposing keel bone.
3. Loosen meat from bone
by running thumbs
around both sides; pull
out bone and cartilage.
4. Working one side of
breast, insert tip of knife
under long rib bone
inside thin membrane
and cut or pull meat from
rib cage. Turn breast and
repeat on other side.
5. Working from ends of
wishbone, scrape all flesh
away and cut bone from
meat. (If white tendons
remain on either side of
breast, loosen with knife
and pull out.)
Packages of chicken half
breasts at the supermarket
1. Holding breast half in
both hands, bend and
break keel bone.
2. Thumb between meat
and keel bone; pull
out bone and strip
of cartilage.
3. Using both thumbs,
loosen meat from
rib cage.
4. Pull or scrape breast
meat away from bones.
(If small piece of pulley
bone remains, pull it out
or cut away with knife.)
For those who prefer
dark meat, boned chicken
thighs can be used in
many imaginative
chicken dishes.
1. Place thigh on cutting
board, skin side down,
and cut along thin side,
joint to joint.
2. Cut meat from one joint;
then pull or scrape meat
from bone.
3. Cut meat from oppo-
site joint.
Oven baked or fried, the
meatier portion of the
wing (drummette) is a
favorite finger food when
served with a variety of
dipping sauces.
1. With skin side down, flat-
ten wing on cutting board
with wingtip on left and
thicker (drummette)
portion on right.
2. Cut through joint,
leaving as much skin as
possible on drummette.
Handling Raw Chicken
Always wash hands, knife and cutting
board thoroughly after handling raw
chicken. Do not cut up raw poultry and
then use the same knife or cutting
board to prepare other foods until the
utensils have been washed. Refrigerate
or freeze chicken immediately after
cutting and/or boning; do not leave
standing at room temperature.
No food tastes better
cooked outdoors on the
grill than chicken and
quarters are ideal for back-
yard barbecuing.
1. Place chicken on back
and with sharp knife,
cut in half along the
breast bone.
2. Pull the two sections
apart, breaking the ribs
away from the backbone;
finish cutting with knife.
3. Take each half and sepa-
rate the leg-thigh combi-
nation from breast-wing
portion by cutting
between the thigh and
the breast.
Refrigeration and
Chicken may be kept in the
refrigerator in its original wrapping for
up to two days without loss of
quality. For longer storage, freeze in
heavy-duty foil or freezer bags.
Home-frozen whole chicken should be
used within 12 months; chicken parts,
within 9 months.
Quartering a Chicken
Boning Half a Chicken Breast
Boning a Whole Chicken Breast
Boning a Chicken Thigh
Cutting Wings into Drummettes