Cutting Bbq Chicken: A Simple 8-Piece Guide

Learning how to cut a whole chicken into pieces is a basic culinary skill that every home cook should know. It is easy and straightforward and will save you money. You can cut a chicken into 6, 8, or 10 pieces, depending on your preference. This paragraph will introduce the topic of how to cut a BBQ chicken into 8 pieces, providing a step-by-step guide to achieving clean and even cuts.

Cutting off the wings

To begin cutting the chicken into eight pieces, you will first need to remove the wings. Turn the chicken on its side and wiggle each wing to locate the joint where it attaches to the breast. Make a small cut on each side of the joint to easily pop the wing out. You can use a sharp knife or kitchen scissors to cut through the ball joint where the wings meet the breast.

When removing the wings, it is important to use a sharp knife or kitchen scissors to ensure clean cuts. You can also cut down the backbone by starting at the head and cutting through the rib cage on each side of the spine. This will give you a bonus piece that can be used for chicken stock.

To separate the wings from the breast, you can follow these steps: First, locate the joint where the wing is attached to the carcass or body of the chicken. Pull the wing away from the body and cut through the joint to remove it. Repeat this process for the second wing. It is important to cut through the joint, not the bone, when removing the wings.

After removing the wings, you can move on to cutting the breasts, thighs, and drumsticks. You can follow similar steps to remove the legs by locating the joint where the drumstick attaches to the breast and cutting through it. Repeat this process for the second leg.

Removing the legs

To begin removing the legs, lay the chicken breast-side up on your work surface. Grab the first drumstick and gently pull it away from the body to stretch the skin between the leg and body. Using a sharp carving knife, make a small slit in the skin, being careful not to cut into the meat.

Firmly grasp the top of the leg and bend it away from the body. Continue to pull and bend the leg until the thigh (or hip) bone is released from its socket and the leg is detached from the body. You should feel a “pop” when the joint comes out of its socket. Repeat this process for the second leg.

At this point, you can separate the drumstick from the thigh if desired. To do this, place each leg skin-side down on the cutting board and locate the white fat line between the drumstick and the thigh. Using your knife, cut through the joint to separate the drumstick from the thigh. Be careful to cut through the joint and not the bone.

By removing the legs, you have successfully separated the chicken into four main pieces: two legs (or two drumsticks and two thighs) and the breast/back section. Now, you can move on to dividing the breast and wings to create eight pieces in total.

Separating the breast from the back

To separate the breast from the back, you will need a sharp knife or a pair of kitchen scissors or shears.

First, lay the chicken on its back with the drumsticks facing you. This will help you see where the joints meet the breast. Place the chicken breast side up. Then, cut where the leg attaches to the breast, and pull away the leg from the breast, cutting through the skin. Now, pull the leg away with a little more force until you pop the joint (hip bone) out of its socket, then cut away at the joint. Repeat this process for the second leg.

Next, flip the chicken onto one side and locate the joint where the wing is attached to the carcass (not the bone). Pull the wing away and cut through the joint to remove it. Repeat this process for the other wing.

Now, flip the chicken over and cut through where the back and the breast meet. You can use kitchen shears for this step. Remove the backbone and save it for stock.

You should now have successfully separated the breast from the back.

Dividing the breast halves

Turn each breast skin side up and cut in half diagonally through the bone. Repeat with the other breast half. You should now have four pieces of chicken breast.

If you want to separate the breasts from the rest of the chicken, locate the wing on one side and wiggle it to determine where the joint attaches to the breast. Make a small cut on each side so you can easily pop the wing out. Use a sharp knife to cut through the ball joint where the wing meets the breast. Repeat on the other side.

Now, to remove the breasts, run your knife from the top of the chicken to the bottom, making multiple passes down through the wishbone and breastplate and all the way to the wing bone. Cut the breast from the wing bone.

Storing the leftover carcass

Firstly, it is important to note that you can store the leftover chicken carcass in the refrigerator or freezer, depending on when you plan to use it next. If you intend to make stock or soup within a few days, store the carcass in an airtight container or a large ziploc bag in the fridge. Make sure to save the bones, raw chicken pieces, and any juices from the pan, as these can all be used to enhance the flavour of your stock.

If you don't plan on using the carcass within a few days, it's best to store it in the freezer. The freezer will prolong the life of the carcass, and you can keep it there for up to six months. Again, use an airtight container or ziploc bag to prevent freezer burn and maintain freshness. You can also add any vegetables and herbs you plan to use for your stock to the same container or bag, so they are all together when you need them.

When you are ready to use your stored leftover chicken carcass, simply defrost it if it was frozen and follow your chosen recipe for making chicken stock or soup. You can add a range of vegetables, herbs, and spices to create a delicious and flavourful broth. Some common additions include carrots, onions, celery, garlic, thyme, parsley, bay leaves, and peppercorns.

It is important to note that while freezing can prolong the life of the carcass, it doesn't completely eliminate the risk of bacteria. Some toxins produced by bacteria may not be broken down by boiling, so it is essential to practise good food safety habits and use the carcass within a reasonable timeframe.

By storing your leftover BBQ chicken carcass and using it to make stock or soup, you can reduce food waste, save money, and create delicious and nutritious meals.

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