Knife Skills: Cutting A Chicken In Half

Cutting a chicken in half with a knife is a basic culinary skill that every home cook should know. It's a straightforward process that involves using a sharp knife to cut through the chicken's backbone and breast bone. This technique is called spatchcocking, also known as butterflying, as it opens up the chicken, resembling a butterfly. Spatchcocking is particularly useful when you need to cook a whole chicken in a short amount of time and ensure even cooking. It also allows for more seasoning and even distribution throughout the meat. While a sharp chef's knife can be used for this process, kitchen scissors or shears may be faster and more efficient for cutting through bones.

Spatchcocking: remove the backbone and cut through the breast bone

Spatchcocking is an excellent way to cut a chicken in half and is also the best way to start when cutting a chicken in half. It is also known as butterflying, as an opened-up chicken resembles a butterfly.

Firstly, pat the chicken dry using a damp paper towel. This ensures the chicken is clean and helps with the cooking process, creating more tender pieces and reducing the moisture on the outer skin. It also ensures your safety as it becomes easier to grip.

Place the chicken breast-side down on the cutting board. Using a sharp chef's knife or kitchen scissors, cut along the backbone of the chicken. Try to cut as near to the backbone as possible. Do the same with the other side and remove the backbone entirely. It should come out as one long strip. You can freeze or refrigerate it to make stock later.

Now, turn the chicken upside down with the breast side up. Press right down in the middle of the breast to break the breast bone. If it doesn't crack or the breast softens, make a slit about half an inch through the breast bone and try again. This will ensure that the entire chicken flattens effortlessly.

You can serve a cooked spatchcock chicken as it is for a family feast and carve it into pieces, or you can cut it into pieces beforehand and plate it as desired. Carving a spatchcock chicken is pretty straightforward and takes minimal effort.

Cutting through the rib cage

To cut through the rib cage, you will need a sharp knife, such as a chef's knife, a Western-style boning knife, or a Japanese-style honesuki (poultry boning knife). You can also use kitchen shears or a cleaver to cut through the bones.

Start by flipping the chicken breast-side down on the cutting board. Cut along the backbone of the chicken, as close to it as possible. You may need to remove any bones that get in the way. Do the same on the other side, and remove the entire backbone.

Now, turn the chicken over so that the breast side is facing up. Press down in the middle to break the breast bone. If it doesn't crack, make a small slit about half an inch long through the bone and try again. This will ensure that the chicken flattens.

To separate the breast from the back, lift the chicken and cut downward through the rib cage and shoulder joints. You can use kitchen shears for this step.

Separating the wings

To separate the wings, you will need to start with the chicken breast-side down on the cutting board. First, trim the wing tips by cutting the joint at the wing tip. Set the wing tips aside for making stock. Next, work with one wing at a time. Hold the wing with your non-dominant hand and wiggle it to locate the shoulder joint. Cut through this joint, separating the wing from the breast. Repeat this process on the other side to fully separate both wings.

It is important to note that this process assumes you are working with a whole chicken. If you are starting with a quartered bird, the steps may vary slightly. Additionally, some sources suggest removing the wishbone before separating the wings, as it can get in the way during the butchering process. To do this, make a cut along each arm of the wishbone to detach it from the breast meat. Work your fingers behind the wishbone, separating it from any remaining flesh, and pull it out fully before proceeding with separating the wings.

When separating the wings, it is crucial to use a sharp knife, such as a chef's knife, Western-style boning knife, or Japanese-style honesuki (poultry boning knife). A cleaver can also be used, especially when cutting through thicker bones. Alternatively, some people prefer to use poultry shears or kitchen scissors, as they can make the job easier and faster.

Remember to work carefully and deliberately when handling raw chicken, ensuring that your work area and utensils are clean and sanitized to prevent cross-contamination.

Dividing the legs

To divide the legs, place the chicken with the legs skin side down on the cutting board. You can locate the joint by the line of white fat that runs along it. Using your knife, cut through the joint to separate the thigh from the drumstick. Make sure to get the oyster, the nugget of meat closest to the chicken's spine. Repeat this process with the other leg.

Now, place the breast skin side up on the cutting board. Working with one half-breast at a time, hold the wing with your non-dominant hand and wiggle it to locate the shoulder joint. Cut through the joint, separating the wing from the breast. Repeat this process with the other side.

If you are only looking for four pieces of chicken, you're done! You should now have two bone-in breasts and two bone-in leg quarters. If you want to divide the chicken even further, you can separate the breasts into halves.

To do this, place the breast skin side down and split the centre bone using a chopping motion. Then, slice through the meat and skin to separate it into two pieces. You can use kitchen shears for this step if you prefer. Turn each skin side up and cut in half diagonally through the bone. Now you should have six pieces of chicken.

Using the right knife

If you opt for a knife, a Western-style boning knife, Japanese-style honesuki (poultry boning knife), or a sharp chef's knife will work well. A cleaver is another option and is particularly useful when cutting through thicker bones.

When using a knife, ensure that it is sharp and well-maintained. A dull knife can make the task more challenging and may result in uneven or jagged cuts. Keep in mind that a sharp knife will also provide a more precise cutting experience, allowing you to make controlled and accurate slices.

The type of knife you choose will depend on your personal preference and comfort level. Some people may find a chef's knife more manageable, while others might prefer the precision of a boning knife. Ultimately, the right knife is the one that feels comfortable in your hand and allows you to make clean, confident cuts.

Remember to exercise caution when handling sharp knives. Always cut away from your body and use a cutting board to provide a stable and controlled surface for slicing.

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