Sophie Bennett
Celebrity chef Alton Brown is known for his unique and creative cooking style, often experimenting with new techniques and ingredients. In his cooking shows and books, Brown has showcased various ways to prepare and cook chicken, including frying, grilling, and butterflying. He provides detailed instructions on breaking down a whole chicken, from removing the wings and thigh quarters to slicing the breast meat away from the bone. Brown also offers tips on cooking the chicken pieces evenly, achieving the perfect colour and texture, and even utilising the leftover carcass for stock. With his precise methods and attention to detail, Alton Brown ensures that home cooks can confidently prepare and cook chicken to create delicious meals.
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What You'll Learn
Preparing the chicken for cooking
To prepare a chicken for cooking, you'll first want to get your chicken and your workspace ready. Lay the chicken on a plastic cutting board, breast side up, with the neck facing you.
Now you're ready to start breaking down the chicken. Start by removing both wings at the joint between the wing and drumette. Next, remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs and pop the joints that connect to the back, then turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. To separate the leg and thigh, hold them together, feel for the slight indentation where the joints meet, and make an incision at this joint. Set the leg and thigh down and slice to fully separate them. Repeat this process with the other leg and thigh.
Turn the bird back over so it's breast side up again. Put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat this process on the other side. You can freeze the carcass for making stock later or discard it.
Now that your chicken is broken down, you can prepare it for cooking. Lightly oil the cooking grate and arrange the chicken pieces, skin side down, on the grate over hot coals. If you're frying your chicken, drain it on a rack over a sheet pan—don't drain it by setting it directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover it loosely with foil and avoid holding it in a warm oven, especially if it's a gas oven.
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Removing wings and thigh quarters
To remove the wings and thigh quarters, lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint connecting the wing and drumette. To remove the thigh quarters, slice down on either side of the back end of the breast.
Now, grab both legs and pop the joints that connect to the back. Turn the bird over and remove the thighs and legs by slicing where they attach to the backbone. At this stage, you should be able to see the thigh and leg joints. Hold them together, feel for the slight indentation where the joints meet, and make an incision at this point. Set the leg and thigh down and slice to separate. Repeat this process with the other leg.
Turn the bird back over, so it is breast side up again. Put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Ensure you include the drumette when removing the breast. Repeat this step on the other breast.
Finally, you can freeze the carcass for making stock or discard it.
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Removing legs
To remove the legs of a chicken, start by laying the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs and pop the joints that connect to the back, then turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone.
At this point, you can separate the leg and thigh by holding them together, feeling for the slight indentation where the joints meet, and making an incision at this joint. Set the leg and thigh down and slice to separate. Repeat this process for the other leg and thigh.
Alternatively, if you are preparing a butterflied chicken, the process is slightly different. First, place the chicken breast-side down and use kitchen shears to cut the ribs down one side of the backbone and then the other, removing the backbone. Then, open the chicken like a book and remove the keel bone separating the breast halves. To do this, slice through the thin membrane covering the bone, then place two fingers underneath it and lever it out.
Finally, turn the chicken breast-side up and spread it out like a butterfly by pressing down on the breast and pulling the legs towards you. This will loosen the skin, allowing you to distribute any desired seasonings or mixtures evenly under the skin.
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Cooking the chicken
Ring of Fire Grilled Chicken
Lightly oil the cooking grate and arrange the chicken pieces, with the skin side down, over hot coals. Turn the legs a quarter turn every 3 to 4 minutes, and the thighs, wings, and breasts after 4 to 5 minutes. Adjust the heat as needed to avoid flare-ups and ensure even cooking. After 9 to 10 minutes, move the breast to the centre of the grill and cover with an aluminium pie pan. After a total cook time of 10 to 11 minutes, place the wings on top of the pie pan and lean the thighs and legs against the pan, away from direct heat. Turn the pieces every 2 minutes and add to the pan once cooked through. After 18 to 20 minutes, check the temperature with an instant-read thermometer inserted into the deepest part of each piece. Transfer the chicken to a bowl, cover with a tea towel, and let it rest for 5 minutes before serving.
Broiled Butterflied Chicken
Flip the chicken skin-side down and brush with half the butter mixture. Place the chicken on an oven rack and roast for 10 minutes. Remove the chicken, flip it skin-side up, and brush the skin with the remaining butter mixture. Insert a remote probe thermometer into the breast and set the alarm to 160°F. Return the chicken to the oven and roast until the alarm sounds, about 25 minutes. Remove the chicken to a cutting board and let it rest for 10 to 15 minutes before carving and serving.
Fried Chicken
Drain the chicken on a rack over a sheet pan. Avoid draining it on paper towels or brown paper bags. If you need to hold the chicken before serving, loosely cover it with foil but do not keep it in a warm oven, especially if it's a gas oven.
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Carving and serving
Once your chicken has been cooked, transfer it to a clean, medium bowl and cover with a tea towel. Allow it to rest for 5 minutes before transferring it to a serving platter.
When you're ready to carve, lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Begin by removing both wings at the joint between the wing and drumette. Then, remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs and pop the joints that connect to the back, then turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet, and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat this process with the other leg.
Turn the bird back over, breast side up. Put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat this process on the other side.
You can now plate the chicken by slicing it onto plates or serving it in quarters. If desired, you can also freeze the carcass for making stock later or discard it. Don't forget to siphon off the fat from the pan, as this is great for vinaigrettes!
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Frequently asked questions
Place the chicken on a plastic cutting board, breast side up, with the neck facing you.
Remove both wings at the joint connecting the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast.
Hold the thigh and leg together, feel for the slight indentation where the joints meet, and make an incision at this joint. Set the leg and thigh down and slice to separate.
