Step 7
Image 7 of 8
Step 7
To serve the breasts off the bone, cut either side of the breastbone with poultry shears or strong kitchen scissors then carefully remove the breast meat from the bones with a sharp knife. If serving on the bone, turn the chicken over and cut through the centre of the breastbone to separate the breasts - the wings are usually left attached when the breasts are cooked on the bone.
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