Sophie Bennett
Learning how to cut a chicken into 10 pieces is a basic butchery skill that can be useful for any home cook. It can help save money and ensure even cooking. The process involves using a chef's knife to make precise cuts at the joints to separate the legs, thighs, wings, and breast. You'll end up with 2 drumsticks, 2 thighs, 4 pieces of chicken breast, and 2 wings, plus the carcass for stock. With the right technique, breaking down a whole chicken can be easy and straightforward.
Cutting a Chicken into 10 Pieces
| Characteristics | Values |
|---|---|
| Placement | Place the chicken breast side up on a cutting board. |
| First Cut | Cut where the leg attaches to the breast, then pull away the leg and cut through the skin. |
| Second Cut | Pull the leg away with more force until the hip bone pops out of its socket, then cut at the joint. Repeat on the other side. |
| Third Cut | Flip the chicken to one side and locate the joint where the wing is attached to the carcass. Pull the wing and cut through the joint. Repeat on the other side. |
| Fourth Cut | Flip the body over and cut where the back and breast meet. Remove the backbone for stock. |
| Fifth Cut | Place the breast skin side down and locate the cartilage. Cut through the breast to almost halve it. |
| Sixth Cut | Cut the breast halves into quarters by cutting diagonally through the bone. |
| Seventh Cut | Turn each breast half skin side down and cut through the joints to separate the thigh from the drumstick. |
| Result | You will have 2 drumsticks, 2 thighs, 4 pieces of chicken breast, and 2 wings, plus the carcass for stock. |
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What You'll Learn
Cutting the legs
To begin cutting the legs, 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 before doing this.
Now, turn the chicken onto its side. Bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
If you want to separate the drumstick from the thigh, find the white fat line running between the two and cut through it. Make sure you're cutting between the joint and not the bone.
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Removing the wings
To remove the wings of a chicken, first turn the chicken on its side. Then, pull each wing away from the body. Do not cut through the bone, but rather locate the joint where the wing is attached to the carcass and cut through that to remove the wing. Repeat this process for the second wing.
It is important to use a sharp chef's knife when cutting up a whole chicken. You can also use kitchen shears for certain steps. When you are finished, you will have two wings. The rest of the chicken can be further cut into 2 drumsticks, 2 thighs, and 4 pieces of chicken breast. The carcass can be saved for stock.
If you want to cut the breast into smaller pieces, do so by flipping the breast over so it is skin side up. Then, take your chef’s knife and cut through the breast almost in half, with the thicker part being slightly smaller than the thinner side. This will help the breast cook evenly with the smaller pieces of chicken.
Some people prefer to remove the wings before cooking the chicken, while others choose to cook the chicken whole and remove the wings after cooking. Removing the wings before cooking can make it easier to handle the chicken and ensure even cooking. However, removing the wings after cooking can result in juicier and more flavourful wings. Ultimately, the decision of when to remove the wings depends on personal preference and the specific recipe being followed.
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Cutting the breast
To cut a chicken into 10 pieces, you will need to cut the breast into 4 pieces. Here is a step-by-step guide:
Place the chicken breast side up on a cutting board. Start by cutting where the leg attaches to the breast, then pull away the leg from the breast and cut through the skin. Repeat this process for the other leg. You may also choose to trim away any excess fat or skin at this stage.
Now, flip the chicken onto its side. Bend one leg back until you hear the thighbone pop out of its socket. Cut through the joint and skin to completely detach the leg. Repeat this process for the other leg.
With the chicken still on its side, focus on the wings. Pull each wing away from the body and cut through the joint to remove it. Repeat this for the other wing.
Now, flip the chicken so that it is breast side down. Locate a thin white line in the center of the breast—this is the cartilage. Using your chef's knife, cut through the breast almost in half, ensuring that the thicker part is slightly smaller than the thinner side.
If you wish to cut the breast into smaller pieces, turn the breast skin side up and cut it in half diagonally through the bone. Repeat this step for the other half of the breast.
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Cutting the thigh from the drumstick
Separating the chicken leg quarters into thighs and drumsticks is a straightforward process. It allows you to use the chicken more efficiently and is a great way to save money. Here is a detailed, step-by-step guide:
Preparing the Chicken:
Start by placing the chicken leg quarters on a clean cutting board. It is important to wash your hands with antibacterial soap and warm water before handling the chicken to ensure hygiene and prevent any food-borne illnesses.
Locating the Joint:
With one hand, grab onto the chicken thigh, and with the other hand, hold onto the chicken leg. The joint connecting the thigh and drumstick is what you want to focus on. This joint is where the two parts will separate, so locating it is crucial.
Separating the Joint:
Bend the chicken leg against the joint to dislocate it. You will feel the joint pop out of its socket. This step might require a bit of force, but it ensures a clean separation. Once the joint is dislocated, you can use a sharp knife to cut through it, separating the thigh from the drumstick. Make sure to cut through the entire joint to ensure the pieces are fully separated.
Alternative Method:
If you find it challenging to use a knife, you can also separate the pieces using sharp kitchen shears. Simply cut through the dislocated joint with the shears, and you'll achieve the same result.
Storage and Safety:
After separating the thigh and drumstick, you can either cook them immediately or store them for later use. If storing, place the chicken pieces in freezer bags, separating each piece with freezer paper to prevent sticking. Remove as much air as possible from the bags before sealing to prevent freezer burn. Properly labelled, these pieces can be stored in the freezer for up to eight months. Remember always to wash your hands, kitchen surfaces, and tools immediately after handling raw chicken to maintain a safe and hygienic environment.
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Using the carcass for stock
Once you've cut up your chicken into 10 pieces, you'll be left with the carcass—this can be used for making stock. You can use the leftover back, neck, and backbone for this. Store them in your freezer each time you cut up a chicken. When you have 3–4 carcasses, you can make stock by throwing them in a pot with aromatics, seasonings, and water. Simmer for about an hour, and you'll have a base for a great soup.
Alternatively, you can make stock immediately after cutting up the chicken. Cut the chicken breast-side up, then cut downward through the rib cage and shoulder joints to separate the breast from the back. You can use kitchen shears for this step. You can also remove the backbone by flipping the chicken to one side and cutting through where the back and breast meet. Be sure to save these parts for your stock.
If you want to use the whole carcass, you can cut the breast from it and then use the rest. To do this, first, locate the cartilage: it's a thin white line in the center of the breast when it's skin-side down. Cut through this line, then flip the breast over and cut through the breastbone. This will give you two breast pieces with the bone still attached, which you can now remove from the carcass.
You can also make stock with just the chicken back and neck. Simply lift up the chicken and cut downward through the rib cage and shoulder joints to separate the breast from the back. Save the back for stock, and you can also remove the neck if you want. You can then freeze these parts until you're ready to make stock.
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