Breaking Down A Chicken: 10 Easy Pieces

Knowing how to break down a chicken into 10 pieces is a handy skill to have. Not only do you save money by buying a whole chicken, but you also get a fundamental understanding of the food you're eating. The butchering process can be done in about 15 minutes and you will end up with 2 drumsticks, 2 thighs, 4 pieces of chicken breast, 2 wings, and a carcass for stock.

Breaking Down a Chicken into 10 Pieces

Remove the legs: Cut where the leg attaches to the breast and pull away

To remove the legs of a chicken, you must first identify the point where the leg attaches to the breast. This is the joint that connects the thigh to the rest of the bird. Cut through this joint with a sharp knife, separating the leg from the chicken. You can also use poultry shears or a cleaver for this step if you're cutting through thicker bone.

Once you've made this initial cut, pull the leg away from the breast. You may need to use a little force to pop the joint, or the hip bone, out of its socket. Then, cut away any remaining connective tissue at the joint. This will completely separate the leg from the chicken.

Repeat this process on the other side of the chicken to remove the second leg. You should now have two legs, each consisting of a thigh and drumstick, which can be further separated by cutting through the joint that connects these two parts.

When removing the legs, you may find it helpful to place the chicken breast side up on a cutting board. This will provide a stable surface and allow for easier identification of the leg joint. It is also recommended to use a sharp knife, as a dull blade can make the process more difficult and imprecise.

Remove the wings: Flip the chicken, locate the joint, pull the wing away and cut

To remove the wings from a chicken, you will need to locate the joint that connects the wings to the breast and cut through it. This will require a sharp knife, preferably a chef's knife, and a cutting board. It is important to use a sharp knife to ensure clean and precise cuts. Here is a step-by-step guide:

• Flip the chicken over so that the breast side is facing up.
• Locate the joint that connects the wings to the breast. This is the point where you will make your cut.
• Using your fingers, feel for any hollow or loose areas around the joint. These areas will be the connecting points, and you will cut the wing at these points.
• Hold the wing firmly and pull it away from the chicken. This will help to expose the joint and make it easier to cut through.
• With your other hand, carefully cut through the joint with your sharp knife. Make sure to use a gentle sawing motion and allow the blade to do the work, rather than forcing it through.
• Repeat this process for the other wing, and your chicken will now be separated into two parts: the wings and the rest of the chicken.

It is important to note that you can further cut the wings into smaller pieces, such as the wing tip (also known as the flapper), the wingette (also called the flap or flat), and the drumette (the meatiest part). However, this step is optional and depends on your preference and cooking needs.

Remove the breastbone: Place the breast skin side down and split the centre bone

To remove the breastbone, place the chicken breast skin side down, with the neck facing towards you. Cut through the white cartilage at the neck end of the breastbone. Pick up the breast and bend it back, exposing the breastbone. Loosen the meat from the bone by running your thumbs around both sides. Pull out the bone and cartilage.

To break down a chicken into 10 pieces, you will need a sharp knife or poultry shears. Start by removing the leg quarters (the thighs with drumsticks attached). Make a slit between the drumstick and the rest of the chicken, cutting only through the skin. Pull the leg quarter away from the chicken to pop the thigh bone out of its socket. Cut just past the joint with a knife, getting as much meat as possible. Separate the drumstick from the thigh by cutting along the fat line between the joints.

Next, remove the wings. Cut the joint at the wing tip and set it aside for stock. Cut through the joint that connects the wing to the breast and remove it.

Now, turn the chicken over and locate the joint that connects each thigh to the chicken. Cut through the joint to separate the leg from the bird.

Finally, turn the chicken back over and cut out the pointed breastplate. Cut through the centre of the breast to divide it into two pieces.

You can also debone the chicken breast if desired. Place the breast skin side up and cut on one side of the breastbone, between the breastbone and the meat. Continue the cut to the top of the breast until you hit the wishbone. Cut along one side of the wishbone, then down to the lower part of the breast. Hold the chicken breast with one hand and the breastbone with the other, then pull to remove the meat from the bone in one piece. Repeat on the other side.

Remove the backbone: Flip the chicken and cut where the back and breast meet

To remove the backbone of a chicken, you will need a sharp knife or poultry shears. Some people also use sharp kitchen shears. First, locate the backbone by running your finger along the middle of the chicken's back. This will give you an idea of where to make your cuts.

Now, turn the chicken over so that its breast side is facing up and the inside of the chicken faces the board. Insert the tip of your knife to one side of the backbone and press down firmly, bringing the rest of the knife down. You can press your palm against the back of the knife to apply more pressure. Make sure to cut close enough to the bone, avoiding cutting meat or the bone itself. If you are using shears, start cutting on one side of the backbone, then take your knife and cut through the chicken to get the bone free on one side. As you cut, push the meat away from the bone so that you are not cutting it off.

Some people like to cut down only one side of the backbone, leaving it intact. However, if you want to remove the backbone completely, repeat the above process on the other side of the backbone.

Separate the drumsticks and thighs: Cut through the leg joints

Separating the drumsticks and thighs from a chicken is a simple process, but it does require a steady hand and a sharp knife. Here's a detailed guide to help you through the process:

First, lay the chicken on its back and smooth out the skin. This will give you a clear view of the breast bone, which runs along the whole length of the breast. With your knife, carefully cut through the skin along this line, being mindful to stay as close to the bone as possible.

Next, you'll want to focus on the legs. Grab one of the legs and pull it away from the body. You should be able to feel the ball and socket joint with your fingers. Your cuts should be directed towards the centre of this joint. Cut through the skin and flesh, and then hold the carcass steady with one hand while you grab the leg with the other. Twist the leg until you hear the joint crack.

Now, you'll separate the drumstick from the thigh. Bend the leg so you can clearly see the knee joint. Cut through the skin and flesh until you reach the bone. Twist the drumstick until the joint cracks and you can separate the two pieces. Repeat this process for the other leg.

Finally, don't forget to tidy up your cuts. Trim away any excess skin or fat from the drumsticks and thighs to ensure they are neat and ready for cooking.

By following these steps, you can confidently separate the drumsticks and thighs, cutting through the leg joints effectively.

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