Claire Thompson
Learning how to break down a chicken into sections is a basic culinary skill that can help you save money and make delicious meals. You can break down a chicken into as few as four pieces or as many as ten, depending on your preference. All you need is a sharp knife, such as a chef's knife, boning knife, or poultry shears, and a large cutting board to get started. With the right tools and a little practice, you'll be breaking down chickens like a pro!
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What You'll Learn
How to separate the wings from the breasts
To separate the wings from the breasts, start by placing the chicken breast-side down. Then, hold up one of the wings and make a slice just underneath it to reveal the joint. Slice cleanly through the joint and repeat on the other side. You can also remove the nubbins at this point if you're planning to cook the wings, as they have very little meat and tend to burn.
If you'd like to separate the wings into two sections, cut through the joint at the elbow. To fully remove the wings, pull them away from the body and cut through the skin. You can then cut through the joint to remove the wing completely. Repeat this process for the other wing.
If you're looking to separate the wings from the breasts in order to remove the breasts, you can do so by slicing them off the breastbone. Place the chicken breast-side up and place your knife across the cavity, between the breast and backbone. Cut through the skin and rib bones until you reach the top of the chicken. You can then make cuts on either side of the neck to separate the chicken back from the breast.
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Removing the wishbone
To remove the wishbone, start by making a small cut down each of the longer bones of the wishbone, separating it from the meat. You can use a boning knife for this step, but if you have one, a cleaver will also get the job done.
Next, get your fingers behind the wishbone and grab the part that connects to the longer bones. Pull the wishbone free of any connective tissue and set it aside.
Note that some whole chickens may already have the wishbone removed. If this is the case, you can skip this step.
Now, stand the chicken up, neck-side down. Cut through the middle between the front and the back. You may need to use a heavy chef's knife or a cleaver to cut through the rib bones and all the way down. Alternatively, use kitchen shears or a knife with short motions if you feel more comfortable.
Set the back part aside but do not discard it. It can be used for making homemade slow cooker stock, a classic ingredient in chicken noodle soup.
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Breaking down the legs into drumsticks and thighs
Breaking down a chicken into its component sections is a great skill to have in the kitchen. It can save you money and give you control over the end result. It's also a great way to get creative with your cooking.
To separate the legs into drumsticks and thighs, you'll need to locate the ball joint between the thigh and drumstick. Place the chicken on its side and bend each leg back until the thighbone pops out of its socket. You can then cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
Now, to separate the thigh from the drumstick, place the legs skin side down on your board. You can locate the joint by the line of white fat that runs along it. Cut through this joint, separating the thigh from the drumstick. Repeat with the other leg.
It is recommended to use a sharp, well-honed knife for this process, making your cuts in a confident, smooth movement. A boning knife is ideal for this task, as it is flexible enough to navigate between the wings and drumsticks, while also being sturdy enough for cracking the back.
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Cutting the breasts into smaller pieces
To cut the breasts into smaller pieces, place the chicken breast-side up. Pull each leg away from the body and slice through the skin between the breast and drumstick. You can trim away any excess fat at this stage. Turn the chicken on its side and bend each leg back until the thigh bone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
Now, place the chicken breast skin side down on the cutting board. You can now see the bone clearly. Cut through the middle to separate the breasts in two. You will need to cut through the bone, so put a little muscle into it. You can use a cleaver to cut through the bone. Cut each breast in half to create smaller quarters. Since chicken breasts are larger than thighs, cutting them in half will help them cook evenly in the same amount of time as the thighs.
To separate each breast half into quarters, turn each skin side up and cut in half diagonally through the bone. Repeat with the other breast half.
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Tools to use: boning knife, cleaver, kitchen shears
When breaking down a chicken, there are a few tools that can be used to get the job done efficiently. The tools you will need are a boning knife, a cleaver, and kitchen shears.
A boning knife is a great tool to use when breaking down a chicken. Boning knives are thicker and heavier than ordinary knives, and they are designed to cut meat off bones. They can be used to cut through bone, but only when necessary, such as when removing the small bones above the ankles. To do this, slap the ankles with the end of the boning knife and, once you hear a crack, pull out the bone. Boning knives are also useful for cutting around the rib cage and removing the breast with the wing attached.
A heavy cleaver is another useful tool for breaking down a chicken, especially when cutting through thicker bones. The weight of the cleaver helps to easily cut through bone with a slight forward push stroke.
Kitchen shears are also standard when breaking down a chicken. They are particularly useful for cutting through the backbone, making it super easy to remove. Poultry shears can also be used to cut through the ribs and shoulder bones on both sides, separating the backbone from the breast.
With these three tools, you can efficiently break down a chicken into sections, utilizing the boning knife for most cuts and the cleaver and shears when cutting through bone.
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Frequently asked questions
You will need a chicken and a sharp knife. A chef's knife, Western-style boning knife, Japanese-style honesuki, or a cleaver will all work. You can also use poultry shears or kitchen shears for certain steps.
Place the chicken breast-side up. Pull each leg away from the body and slice through the skin between the breast and drumstick. Trim away any excess fat and remove any giblets.
Locate the ball joint between the thigh and drumstick. Cut through the joint to separate the thigh from the drumstick. Repeat with the other leg.
Place the breast skin side up on the cutting board. Hold the wing with your non-dominant hand and wiggle it to locate the shoulder joint. Cut through the joint to separate the wing from the breast.
