Calculating Chicken: Points And Portions Explained

There are several ways to cut up a chicken, and the number of pieces you end up with will depend on your method. The simplest way to butcher a chicken is to cut it into four pieces: two bone-in breast quarters with wings attached and two bone-in leg quarters. However, it is also common to cut a chicken into eight pieces, which includes two bone-in breasts, two wings, two bone-in thighs, and two drumsticks. Some people even cut a chicken into eleven pieces.

Characteristics and Values Table for a Piece of Chicken

Breaking down a chicken into 4 or 8 pieces

Breaking down a chicken into pieces is a basic culinary skill that every home cook should know. It's easy and straightforward, and you'll be able to cut your chicken into the number of pieces you need for your recipe.

Breaking Down a Chicken into 4 Pieces

To break down a chicken into four pieces, you will need a chicken and a sharp knife. A chef's knife, Western-style boning knife, or a Japanese-style honesuki (poultry boning knife) will all work. You can also use poultry shears or a cleaver for cutting through thicker bone. Start by trimming the wing tips. Work with one wing at a time and cut the joint at the wing tip. Set the wing tips aside for making stock. You will be left with two bone-in breast quarters with wings attached and two bone-in leg quarters.

Breaking Down a Chicken into 8 Pieces

To continue breaking the chicken into eight pieces, you will need to make four more quick knife strokes. Working with one leg quarter at a time, use your fingertip to locate the ball joint between the thigh and drumstick. Place the legs skin side down on your board and cut through the joint, separating the thigh from the drumstick. Repeat with the other leg. Place the breast skin side up on your cutting board. Working with one half-breast at a time, hold the wing with your non-dominant hand and wiggle it to locate the shoulder joint. Cut through the joint, separating the wing from the breast. You will now have two bone-in breasts, two wings, two bone-in thighs, and two drumsticks.

How to butcher chicken wings

Chicken wings are made up of three distinct parts: the drumette, the wingette, and the wing tip. The wing tip has very little to no meat on it and is often discarded or used to make stocks. The drumette and wingette are the portions that are typically used in recipes.

To butcher chicken wings, start by locating the joints. A whole chicken wing has two joints connecting its three sections. The wing should bend in two places, and each bend corresponds to one joint. The rounded end previously connected to the chicken is the drumette, the middle portion between both joints is the wingette (or "flat"), and the pointed end is the tip.

Once you've identified the joints, use your fingers to feel for the areas that seem hollow or loose. These are the connecting points where you will cut the wing. It is recommended to use a sharp knife to make clean cuts and a meat-specific plastic cutting board (avoid wooden cutting boards when preparing raw meat).

To separate the wingette and drumette, hold them in either hand so that they form an upright "V" shape. Pull down on both portions until you hear a slight crack, indicating that the bone connected to the end of the drumette has forced its way through the connecting skin. Place the chicken wing on your cutting board and position your sharp knife directly between the exposed joint. Press down and through the joint to cleanly separate both pieces. Alternatively, you can use sharp, clean kitchen scissors to cut through the joint.

To separate the wing tip, locate the ridge between the tip and the wingette. Place your knife along the ridge, being careful to place it over the cartilage and not the bone, and cut to separate the two pieces. You can then discard the wing tip or save it to use in chicken stock later.

After separating the three pieces, you can further cut the drumettes and wingettes using the French cutting or "Frenching" method. French cuts separate the meat and skin from a portion of the bone, leaving the meat on one end and exposing the bone as a neat "handle". To do this, use a sharp knife to saw through the skin at the thin bottom of the drumette.

Chicken breast cuts

Chicken breast is a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes.

Chicken breast can be cut in several ways, depending on the desired outcome and recipe. One popular method is butterflying, which involves thinning or flattening a large chicken breast to cook more evenly or to make a chicken cutlet. To butterfly a chicken breast, start by placing your hand on top of it and carefully inserting the edge of the knife blade into the long side closest to your thumb. The blade should be parallel to your hand and in the middle of the breast. Slice across the breast almost all the way through, stopping just before reaching the other side. Then, carefully open the chicken breast, pressing it flat like a book.

Another way to cut chicken breast is "against the grain" or perpendicular to the muscle fiber "lines". This technique results in more tender meat, especially when grilled, as it breaks down the muscle fibers into smaller sections. To cut against the grain, identify the grain or muscle fibers in the chicken breast and use a sharp knife to slice perpendicular to them.

Chicken breast can also be cut into tenders or nuggets. The tenderloin, or pectoralis minor, is often marketed separately from the breast (pectoralis major). In the US, "tenders" can refer to either tenderloins or strips cut from the breast, while in the UK, the strips are called "chicken mini-fillets".

Additionally, chicken breast can be pounded flat between two sheets of parchment paper to thin it out using a tenderizer or the back of a skillet. This technique helps to ensure even cooking and can be useful for certain recipes.

Chicken sizes: fryer, broiler, roaster

Chicken is the most common type of poultry in the world. It is a very versatile meat, and can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting.

Chicken sizes and types are determined by age and weight. Broilers, fryers, and roasters are young chickens raised specifically for meat production. They are typically interchangeable and can be used in a variety of preparations, depending on how much meat is required.

Fryers are the smallest size, weighing between 2.5 and 4.5 pounds, and are the most common as chickens reach this size quickly (in about 7 to 10 weeks). Broilers are larger, weighing about 2.5 pounds, and are typically 6 to 10 weeks old. Roasters, or roasting hens, are the largest chickens commonly sold, weighing between 3.5 and 8 pounds, and are typically 3 to 5 months old. They are more expensive and yield more meat per pound than fryers.

Even larger and older chickens are called stewing chickens, typically hens that have passed their prime, weighing between 5 and 7 pounds. They are rarely found commercially. The names reflect the most appropriate cooking method for the surface area to volume ratio. For example, a small bird is suitable for fast cooking methods such as frying, as a large piece of chicken may result in the inside being undercooked.

A whole chicken can be cut into 4 or 8 pieces. The basic four-piece breakdown includes two bone-in breast quarters with wings attached and two bone-in leg quarters. The eight-piece cut includes two bone-in breasts, two wings, two bone-in thighs, and two drumsticks.

Buying a whole chicken vs. buying by the piece

Chicken is the most common type of poultry in the world. It is a versatile meat that can be prepared in a variety of ways, including baking, grilling, barbecuing, frying, boiling, and roasting.

When it comes to buying chicken, there are two main options: purchasing a whole chicken or buying individual pieces. Both options have their advantages and disadvantages, and the best choice depends on various factors such as price, convenience, and intended use.

One advantage of buying a whole chicken is the cost savings. In some cases, purchasing a whole chicken can be more economical than buying individual pieces, especially when taking into account the weight of bones and the potential for using every part of the chicken. For example, the bones can be used to make stock, and the scraps can be used for gravy. Additionally, buying a whole chicken and butchering it at home can be a great way to improve one's cooking skills and explore different culinary techniques. It encourages a more holistic approach to cooking, focusing on manipulating ingredients to create a variety of dishes.

On the other hand, buying chicken by the piece offers convenience and flexibility. Individual pieces can be easily incorporated into specific recipes and meals, without the need for butchering a whole chicken. This is especially appealing to those who may be uncomfortable handling raw chicken or lack the necessary tools and skills for breaking down a whole bird. Furthermore, buying by the piece allows for greater control over the quantity purchased, ensuring that there is less waste, which is particularly beneficial for smaller households or those with specific dietary preferences.

Price is another important consideration when deciding between a whole chicken and buying by the piece. While it is often claimed that buying a whole chicken is more cost-effective, this may not always be the case. Prices can vary depending on the retailer, sales, and the cut of meat. In some instances, boneless skinless chicken breasts or thighs may be more affordable when purchased separately, especially during promotions. Therefore, it is essential to compare prices by unit weight and consider the yield of meat from a whole chicken to make an informed decision.

In conclusion, both options have their merits. Buying a whole chicken can be a great way to save money, improve culinary skills, and explore different cooking techniques. On the other hand, purchasing chicken by the piece offers convenience, flexibility, and the ability to buy exact quantities, making it ideal for specific recipes and smaller households. Ultimately, the decision should be based on individual preferences, culinary goals, and budgetary considerations.

Frequently asked questions