Sophie Bennett
Learning how to cut a chicken into eight pieces is a basic culinary skill that every home cook should know. It saves money, teaches you the best way to store chicken, and allows you to create a variety of recipes. When cutting up a whole chicken, it is important to use a sharp boning knife to make clean cuts through the joints and bones. You can also use kitchen shears or poultry shears to cut through thicker bones. The chicken should be placed breast side up, and the first cuts should separate the wings, thighs, drumsticks, and breasts. The breasts can then be further cut into two pieces, resulting in eight pieces in total: two breasts, two thighs, two drumsticks, and two wings.
| Characteristics | Values |
|---|---|
| Number of Pieces | 8 |
| Knife | Boning knife, chef's knife, cleaver, kitchen shears |
| Chicken | Whole, raw |
| Cut | Breast side up |
| First Cut | Between drumstick and breast |
| Second Cut | Between leg and breast |
| Third Cut | Through the joint to remove the wing |
| Fourth Cut | Through the skin where the back and breast meet |
| Fifth Cut | Through the breast to separate into two pieces |
| Sixth Cut | Through the joint to separate the thigh and drumstick |
| Seventh Cut | Through the oyster |
| Eighth Cut | Through the tendons holding the thigh bone to the carcass |
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What You'll Learn
Cutting the breast into two pieces
Cutting a chicken breast into two pieces is a basic culinary skill that every home cook should be able to tackle. It is an essential skill for weeknight cooking as thinner chicken cutlets cook more rapidly than full-sized breasts. They are ideal for searing or breading and frying in dishes like chicken marsala, chicken schnitzel, or chicken Parmesan.
To cut a chicken breast into two pieces, place a boneless, skinless chicken breast, with the tender removed, on a cutting board. Hold it flat with the palm of your non-knife hand. Using a sharp chef's, boning, or fillet knife, slice the chicken breast horizontally into two even pieces. Try to do this in as few strokes as possible so that the meat looks smooth and not sawed. It is important to use a very sharp knife for this step. Position the chicken close to the edge of the cutting board so that the knuckles of the knife your hand don't bump against it as you go. Also, be sure to keep the fingers of the supporting hand raised and out of the path of the knife.
If you want to further cut the breast halves into quarters, turn each skin side up and cut in half diagonally through the bone. Repeat with the other breast half.
Once you have cut the chicken breast into two pieces, you can sandwich the chicken breast slices between sheets of paper or plastic. Waxed paper is preferable to parchment paper as the chicken sticks to it less. Plastic works particularly well given its slick surface, but it is not the most environmentally-friendly option.
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Separating the drumstick from the breast
First, place the chicken breast side up on a cutting board. This will provide a clear view of where the leg and breast connect. Start cutting at this point, moving your knife through the skin. Pull the leg away from the breast as you cut, applying a little more force to pop the joint, or the hip bone, out of its socket. Now, cut away at the exposed joint.
For safety, ensure you only cut through the skin and not too deep into the chicken. This initial cut should be the shallowest. It is also important to use a sharp knife, such as a boning knife, to make clean cuts and easily navigate around the bones.
Next, grab the leg and pull it outward, stretching the skin. Twist the leg downward, away from the body, until you feel the ball joint pop out of its socket. This will help in separating the drumstick from the breast.
Now, place the chicken on its side and pull the thigh backward toward the carcass. This movement will help expose the oyster, which can then be released using your knife. Continue to pull back the thigh, releasing the tendons holding the thigh bone to the carcass. Once the tendons are released, pull the thigh and leg back toward you to fully release the joint from the carcass.
Finally, repeat the process on the other side of the chicken. By following these steps, you will successfully separate both drumsticks from the breast, progressing toward cutting the chicken into eight pieces.
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Removing the wings
To remove the wings of a chicken, you will need a sharp knife or poultry shears. Start by flipping the chicken to one side. Locate the joint where the wing is attached to the carcass. Pull the wing away from the carcass and cut through the joint to remove it. You can also cut through the socket by pulling the wing out and removing the first two joint sections. Repeat this process on the other side to remove the second wing.
When removing the wings, it is important to use a sharp knife to ensure clean and precise cuts. A boning knife, chef's knife, or poultry shears are all suitable tools for this task. It is also important to be gentle and precise when pulling and cutting the wings to avoid tearing the meat.
To continue breaking down the chicken, you can now focus on separating the leg and thigh pieces. Place the chicken leg and thigh skin side down on the board. Cut through the joint, using the fat line covering the joint as a guide. If your knife comes into contact with the bone, adjust the knife slightly to the left or right and try again. Repeat this process for the second leg and thigh.
Now that the wings and legs have been removed, you can further divide the breast pieces. Tuck the attached wing tips behind the breasts and imagine a line from the bottom of the wing to the 'cleavage'. Cut through the meat and bone, leaving a diamond-shaped tapering piece of breast and a smaller, thicker piece with the wing attached. You can then trim off the end wing pinion.
At this point, you have successfully removed the wings and broken down the chicken into eight pieces, including two breasts, two wings, two thighs, and two drumsticks. You can now use these pieces for various recipes or store them appropriately for later use. Remember to handle raw chicken with care and ensure your work area and utensils are clean and sanitised.
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Dividing the legs
Place the chicken on a cutting board with the breast side up. Start by locating the joint where the leg attaches to the breast. Cut through the skin between the leg and the breast, keeping your knife close to the breast. Now, pull the leg away from the breast with a bit more force. This will help you "pop" the joint, or the hip bone, out of its socket. Then, cut away at the joint. Repeat this process for the second leg.
If you want to divide the legs into two parts, namely the thigh and the drumstick, follow these additional steps. Place the leg/thigh pieces skin side down on the board. Using your knife, cut through the joint, using the fat line covering the joint as a guide. Make sure to move the knife slightly to the left or right if it comes into contact with the bone. Repeat this process for the second leg/thigh piece.
By following these steps, you will successfully divide the legs into two pieces each, resulting in four pieces in total. Remember to use a sharp knife and be cautious while cutting through the joints.
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Using the leftover carcass
To make the stock, place the carcass in a pot with water, vegetables, and seasonings. Bring the pot to a boil and then reduce the heat to a gentle simmer. Simmer the stock for several hours, skimming off any foam or fat that rises to the surface.
Once the stock is done simmering, strain the liquid through a fine-mesh sieve to remove any solid pieces. Let the stock cool to room temperature, then store it in containers in the refrigerator or freezer. You can use this homemade chicken stock as a base for soups, stews, sauces, or any recipe that calls for chicken broth.
Another option for using the leftover carcass is to make a chicken carcass soup. Simply follow a recipe for chicken soup, using the carcass in place of fresh chicken. The carcass will add flavour to the soup and can be removed before serving.
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Frequently asked questions
Place the chicken breast side up on a cutting board and pat it dry with paper towels.
You can use a chef's knife, a Western-style boning knife, or a Japanese-style honesuki (poultry boning knife).
You will get 2 breasts, 2 wings, 2 thighs, and 2 drumsticks.
