Jake Harper
Learning how to cut a chicken into eight pieces is an essential culinary skill. It is an easy and straightforward process that can save you money and yield more meat. Using a sharp knife, you can break down a whole chicken into eight pieces: two breasts, two thighs, two drumsticks, and two wings. This guide will walk you through the steps to properly cutting a chicken into eight pieces and offer tips on how to use the leftover carcass.
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What You'll Learn
How to cut the breast
To cut a chicken breast into pieces, you will need a sharp chef's knife and a plastic cutting board. Some recipes may require you to cut the chicken into cubes or strips, while others may call for larger pieces.
First, pat the chicken breast dry with a paper towel to absorb any juices. Place the chicken breast on the cutting board and hold it in place with your non-dominant hand.
With your dominant hand, use the knife to slice the chicken breast against the grain. The thickness of each slice will depend on the recipe or your preference. For cubes, slice the chicken into 1/4-inch thick slices, then turn the knife and slice each slice into smaller, cubed pieces. For strips, cut the breast into strips along its length, then give it a quarter turn and cut the strips into even pieces.
If you are cutting multiple chicken breasts, you can save time by placing them in the freezer for 30 to 45 minutes before cutting. This will make the meat slightly firmer and easier to slice. Always wash your hands and cutting surface after handling raw chicken.
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Removing the wings
To remove the wings of a chicken, start by placing the chicken on a cutting board with the breast side up. Next, locate the joint where the wing is attached to the carcass (not the bone). Pull the wing away from the carcass and cut through the joint to remove it. Repeat this process for the second wing.
It is important to use a sharp knife when cutting through joints and bones. A boning knife is a good option for cutting the pieces from a chicken as it is flexible and easy to handle around all parts of the chicken and bone. You can also use a chef's knife to cut through the bones easily.
When removing the wings, you can also trim the wing tips and set them aside for making stock. To do this, simply cut the joint right at the wing tip.
After removing the wings, you can continue breaking down the chicken by separating the legs and thighs, and then cutting the breasts into two pieces.
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Separating the drumsticks
First, grab the chicken by one of its drumsticks and pull the leg outward from the body. You will feel the skin stretch. Using a sharp knife, make a shallow cut through the skin between the leg and the body. Be careful not to cut too deep—you only want to slice through the skin at this stage.
Next, maintain your grip on the leg and twist it downward, away from the body. You should feel the ball joint start to pop out of its socket. This shouldn't require a lot of force. Once the joint is exposed, use your knife to completely remove the leg by cutting through the joint. Make sure to get the small piece of meat closest to the chicken's spine, known as the oyster.
Repeat this process for the other leg. Now you have two whole legs, each consisting of a thigh and a drumstick still attached to each other.
If you want to separate the thighs from the drumsticks, place each leg skin-side down on your cutting board. You will be able to see a line of white fat running along the joint. Cut through this joint to separate the thigh from the drumstick. Repeat this step for the other leg.
And that's it! You now have successfully separated the drumsticks from the thighs. You can choose to leave them attached if you prefer larger pieces, or you can roast them separately for a more evenly cooked result.
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Cutting the thighs
To cut the thighs, you will first need to separate the legs from the chicken. To do this, grab one of the legs and pull it away from the body. Then, cut through the skin between the leg and the body. Make sure to only cut through the skin and not deeper. Repeat this process with the other leg.
Now, grab one of the legs and twist it downward, away from the body. You should feel the ball joint pop out of its socket. Use your knife to cut through the exposed joint, completely removing the leg. Make sure to get the oyster, which is the nugget of meat closest to the chicken's spine. Repeat this process with the other leg.
At this point, you can choose to keep the thigh and drumstick attached, resulting in a 1/4 chicken portion, or you can separate them. If you want to separate the thigh from the drumstick, turn the leg skin side down and locate the joint by the line of white fat that runs along it. Cut through this joint, separating the thigh from the drumstick. Repeat this process for the other leg.
And that's it! You have successfully cut the thighs of the chicken.
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Storing the leftover carcass
Storing the leftover chicken carcass can be done in a few ways, depending on your plans for future use.
Firstly, you can store the chicken carcass in the refrigerator. Place the carcass in an airtight container or a zip-top bag, ensuring there is a plate or container underneath to catch any juices that may leak. Refrigerate for up to two days.
Another option is to freeze the carcass. Wrap the carcass with plastic wrap, then foil, and place it in a zip-top bag. It can be frozen for up to nine months. You can also store it in the freezer without wrapping it first, but it is best to use this option within four to six months, before it starts to lose its moisture.
If you plan to make chicken stock or broth, you can store the carcass in the freezer until you have enough for a basic stock. You can also make the stock and then store it in the refrigerator for four to five days or freeze it for six to nine months. For the freshest results, you can keep the stock pressure-canned for up to one year.
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