To cut a whole chicken into pieces, follow these steps for a clean and efficient breakdown:
- Prepare the Chicken and Tools
- Place the whole raw chicken breast-side up on a stable cutting board.
- Pat it dry with paper towels for easier handling.
- Use a sharp chef’s knife or poultry shears for clean cuts
- Remove the Legs (Leg Quarters)
- Pull one leg away from the body to expose the joint where it connects.
- Cut through the joint (not the bone) to separate the leg quarter (thigh and drumstick) from the body.
- Repeat on the other side.
- Optionally, separate the drumstick from the thigh by cutting through the joint between them
- Remove the Wings
- Pull a wing away from the body to find the joint.
- Cut through the joint to remove the wing.
- Repeat on the other side.
- You can remove wing tips for stock if desired
- Remove the Backbone
- Flip the chicken over and cut along each side of the backbone with kitchen shears or a knife to remove it.
- Save the backbone for making stock
- Separate the Breast
- Place the chicken breast-side down.
- Cut along the breastbone to separate the breast into two halves.
- Optionally, cut each breast half into smaller pieces for even cooking
- Optional: Debone Thighs or Further Cut Pieces
- You can debone the thighs by cutting around the bones if your recipe requires it
After these steps, you will have separated chicken parts: breasts, wings, thighs, drumsticks, and the backbone for stock. This method saves money and allows you to use all parts efficiently
. Summary:
- Lay chicken breast-side up
- Remove legs at the joints
- Separate drumsticks from thighs if desired
- Remove wings at joints
- Remove backbone
- Separate breasts from carcass and cut as needed
- Save bones for stock
This process is straightforward once practiced and gives you control over portion sizes and cuts
