When a bird is cut into eighths, the chef
then has two drumsticks, two thighs, two wing portions and two breast
portions. Broiler or fryer chickens to be pan-fried or deep-fried are
usually cut into eighths so that they will cook evenly and thoroughly
before their exterior becomes charred. This is also a popular way to cut
up poultry for baking, stewing, braising or barbecuing.
Boning a Poultry Leg
A boneless leg can be prepared in a number
of ways, or it may be cut into strips to use for stir-fry and other
dishes. First, make a cut around the end of the drumstick to sever the
tendons. Use the tip of a boning knife to cut along the bones, freeing the
meat. Then lift away the bones, cutting through the tendons holding the
joint between the drumstick and the thigh.