Claire Thompson
Breaking down a chicken for stock is a great way to make the most of a whole bird. You can use the raw carcass to make stock, or roast the chicken first and use the bones. Knowing how to break down a chicken will give you tons of carcass for stock and chicken pieces for different dishes. It's easier than you might think and can save you money!
Characteristics and Values Table for Breaking Down a Chicken for Stock
| Characteristics | Values |
|---|---|
| Chicken Parts | Chicken breast, thigh, leg, wings, carcass, fat, giblets, bones, skin |
| Tools | Knife, cast-iron skillet, oven, pot, slotted spoon, spider ladle, fine mesh sieve, stock pot, soup pot, Instant Pot |
| Ingredients | Olive oil, butter, salt, pepper, onion, carrot, celery, parsley, leek, green onions, bay leaf, thyme, rosemary, peppercorns, chicken bouillon paste |
| Techniques | Locating and popping the joint, cutting, slicing, roasting, sautéing, browning, boiling, simmering, skimming, straining, freezing |
| Time | 10-20 minutes for breaking down the chicken, 2 hours or more for making the stock |
| Stock Characteristics | Dark, hearty, full of flavor, cloudy, thick, rich mouthfeel, gelatinous when refrigerated |
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What You'll Learn
Locate joints and pop them out
To break down a chicken for stock, you will need to locate the joints and pop them out. This process will help you separate the different parts of the chicken, such as the wings, legs, thighs, and breasts.
First, locate the joint where the wing meets the body cavity. You can do this by pulling one wing away from the body and bending it to expose the joint. Once you have located the joint, use your knife to cut through the skin and dislocate the joint by bending the wing back, popping it out of its socket. Repeat this process on the other side to release both wings.
Next, you will focus on the thighs and legs, also known as Maryland's. Similar to the process with the wings, pull one leg away from the body and locate the joint where the leg meets the body. Cut through the skin between the leg and the body to expose the joint. Then, bend the leg back to pop the joint out of its socket, just like you did with the wing. Now, cut through the joint to completely detach the leg from the body. Repeat this process on the other side to release both Maryland's.
At this point, you can choose to stop and use the leg-and-thigh quarters for your stock, or you can separate the legs and thighs for more portions. To separate the leg from the thigh, locate the natural seam of fat that runs between the leg and thigh bone. Run your knife along this line of fat and down through the joint to separate the two. Repeat this process on the other side.
Now that you have popped out the joints and separated the wings, legs, and thighs, you can move on to removing the breasts and creating a clean carcass for your stock.
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Cut through joints to separate wings, thighs, and legs
To separate the wings, thighs, and legs, you will need to cut through the joints that connect these parts. This process is easier if you know where the joints are.
First, locate the joint where the wing meets the body cavity and cut through it to release the wing. Repeat this process on the other side. Then, flip the chicken over and run your finger along the center of the breast to feel a line of collagen that separates the breast into two halves. Using your knife, carefully run it along either side of this collagen line, keeping it as close as possible. Peel back the breast, sliding your knife underneath and along the body cavity as needed, until the breast is fully detached. Set the wings and breast aside.
Now, focus on the chicken leg. Make a cut parallel to the leg, slicing all the way down to where the thigh bone ends and meets the carcass. As a beginner, it might be helpful to pop out the thigh bone at this point so you can clearly see where to slice. Cut through the space between the thigh bone and the carcass to separate the chicken quarter (thigh and leg) from the rest of the chicken. Repeat this process on the other side.
With the chicken quarter in hand, move the leg side to side to find the joint where the thigh and leg meet. Slice through this joint to separate the leg from the thigh. This cut can be challenging, so be sure to use a sharp knife and adjust your knife position if you encounter resistance, as this likely means you are cutting through bone. Repeat this process for the other chicken quarter.
At this point, you should have successfully separated the wings, thighs, and legs of the chicken by cutting through the respective joints.
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Remove the breasts
Removing the breasts is one of the easiest parts of breaking down a chicken. You can choose to keep the skin on or off, but it will be harder to cut with the skin on. To make long strokes for a clean piece, make sure you are using long carving or cutting motions. First, find the indent, or breast bone, that separates the two breasts. This is the line you will carve parallel to. Slice straight down until you meet the carcass. Then, turn your knife 35 to 40 degrees and slice until the breast is detached from the carcass. You can now wrap the breasts and store them in the freezer.
If you are removing the breasts before cooking the chicken, you can start by locating the joint where the wing meets the body cavity. Pop the joint and cut through to release the wing. Repeat this on the other side. Flip the chicken over and run your finger along the centre of the breast. You will feel a line of collagen separating the breast into two halves. Run your knife along either side of this collagen, keeping the knife as close to it as possible. Peel the breast back, sliding your knife underneath it and along the body cavity as you go, until the breast is free. Repeat this on the other side.
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Use the carcass for stock
Using the chicken carcass to make stock is a great way to save money and reduce waste. It's also healthier than store-bought stock, as it contains iron, collagen, and vitamin-rich marrow from the bones.
There are several ways to make chicken stock using the carcass. One popular method is to start with raw chicken carcasses, which can be collected from breaking down a whole chicken. You can then make a stock by slow-cooking the carcass with vegetables and water for several hours. This method takes longer but results in a more flavourful and nutritious stock.
Another method is to roast the chicken first, then use the cooked bones for stock. This changes the flavour of the stock, but some people prefer it. Roasting the chicken first also gives you more flexibility in terms of how you use the meat, as you can incorporate it into different dishes. For example, you could use the cooked chicken for dishes such as Korean fried chicken wings, chicken parm breasts, or Mediterranean grilled kabob tendies.
If you're short on time, you can make stock with a quicker method, starting with chopped raw chicken backs and/or wings, and sautéing them first to brown them for flavour. You can then add vegetables and water and simmer for 4 to 6 hours. This method takes less time but still results in a delicious and nutritious stock.
Once you've made your stock, be sure to let it cool completely before refrigerating or freezing. Stock will last about a week in the fridge and several months in the freezer.
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Freeze leftover stock
Freezing leftover chicken stock is a great way to preserve it for future use. Here are some detailed instructions on how to do it:
Firstly, it is important to let the stock cool down before freezing. Do not freeze hot stock as it can compromise the quality and safety. Once the stock has cooled to room temperature or chilled, you can portion it into containers.
For freezing, you can use glass containers like canning jars, storage containers, or BPA-free plastic containers. Make sure the containers are suitable for freezing and can withstand temperature changes. Avoid using thin, fragile jars that might crack in the freezer.
When using glass containers, consider freezing in wide-mouth jars as they tend to be stronger than curved jars. You can also use BPA-free plastic stackable containers, which are space-efficient and safe for freezing.
Portion the stock into the containers, leaving some headspace to allow for expansion during freezing. Seal the containers tightly and label them with the date and content. Lay the containers flat in the freezer, stacking them if possible, to optimize storage space.
If you prefer, you can also freeze the stock in ziplock bags. Portion the stock into bags, removing as much air as possible, and lay them flat on a cookie sheet or tray before placing them in the freezer. This method also saves space and allows for easy stacking.
Properly stored, homemade chicken stock can be frozen for up to 3 months. When ready to use, thaw the stock by placing the frozen container in a bowl of cold water or transferring it to the refrigerator overnight. Do not subject glass containers to extreme temperature changes to avoid cracking.
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Frequently asked questions
Breaking down a chicken yourself can save you money, as you can buy a whole chicken and use all the parts. It also gives you control over the flavour of your stock.
You can use either. Using a raw chicken will give you a lighter-coloured stock, but using a cooked chicken means you can use the meat in other dishes.
You can use any parts of the chicken, but the bones, carcass, fat, and giblets are particularly good for stock.
First, find the indent that separates the two breasts. Slice straight down until you meet the carcass. Then, turn your knife to a 35-40 degree angle and slice until the breast is detached.
