I hit 500 whole chickens deboned and still can't get that last wing joint clean

I've been keeping a tally on the board at the shop for about a year now. Passed 500 chickens this Tuesday on a big order for a local restaurant. I thought I'd have some kind of rhythm or trick by now for that stupid wing saddle joint, but nope. Still takes me the same amount of time to pick it clean. Any of you guys hit a milestone like that and realize you're still learning?

2 comments

2 Comments

terry_bailey352d ago

You might be overthinking that joint honestly. I used to fight with the same spot on duck legs for months until I realized it wasnt my knife angle but the fact I was pulling the skin too tight on the other side. Try letting the wing hang loose and work from the inside out instead of chasing the bone from the outside. The joint has a little pocket of cartilage that hides up in there if youre clamping down on the skin with your non knife hand. I switched to a curved boning knife for that last pass and it changed everything, not saying you need new gear but the curve lets you hook around that bone without sawing. Another thing nobody talks about is how cold the bird is when you start, a slightly warmer chicken gives you more wiggle room in that joint.

the_dakota1d ago

Funny how fixing one thing in the kitchen @terry_bailey35 ends up teaching you a lesson that applies all over, isn't it?