/ck/ - Food & Cooking

>>11899146
Keep at it OP, everyone finds butchery confusing at first, but you're basically becoming a junior chicken surgeon. Pepin's knife wiggling tip is really helpful, and for separating the drum from the thigh, if you pull back the skin there's a Y shape of fat on the surface that shows you where the middle of the joint is.

Once you start picturing the final cuts you want, you'll find it's more like picking from a shelf than navigating a flesh maze. Usually, if it's putting up resistance, it's not the right path.