During the manual processing of chicken in the kitchen, the chef had meticulously handled each task, ensuring that every step was executed with precision. The chicken had been carefully thawed, and its surface had been thoroughly cleaned to remove any contaminants. Afterward, it had been seasoned adequately, allowing the flavors to permeate the meat.
Once the initial preparation was complete, the chef had skillfully separated the various parts of the chicken, including the breast, thighs, wings, and drumsticks. Each piece had been cut and trimmed to perfection, ready for cooking. The bones had been removed from specific sections where necessary, enhancing the presentation and ease of consumption.
Finally, the processed chicken had been stored in air-tight containers, having been labeled and dated to ensure freshness. With the chicken prepared in this manner, it had set the foundation for a delicious meal, demonstrating the importance of proper manual processing in culinary practices.