Sophie Bennett
Cutting a chicken into 14 pieces may seem intimidating, but it's a basic culinary skill that can save you money and yield more meat. While the number of pieces a whole chicken can be cut into varies from 6 to 15, this guide will show you how to cut a chicken into 14 pieces. First, it's important to have a sharp knife and a dedicated meat cutting board. Place the chicken breast side up and remove the wings by cutting through the joints. Next, separate the legs by pulling them away from the body and cutting through the skin between the breast and drumstick. Bend each leg to pop the thigh bone out of its socket, then cut through the joint to detach the leg. To separate the thigh from the drumstick, cut through the visible line of fat between the two pieces. Finally, cut the breasts into two pieces each. You should now have 14 pieces of chicken, including the wings, thighs, drumsticks, and breasts.
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What You'll Learn
Wash the chicken thoroughly before cutting
It is important to wash the chicken thoroughly before cutting and cooking it. This will help to reduce the risk of bacterial contamination, which is a particular concern with chicken as it is a natural reservoir for bacteria. Even if you have processed your own birds, washing them is still a good idea. It will also prevent excess blood from running onto your counter.
When washing the chicken, make sure to clean the sink before and after. This will help to avoid cross-contamination, which can occur when raw chicken comes into contact with other foods or surfaces. Some people choose to use a dedicated meat cutting board for the same reason.
To wash the chicken, simply run it under water, ensuring you remove any poo or gut residue. Some people also like to use the juice of a bitter orange to clean and flavour the meat. However, it is important to note that washing chicken can increase the risk of cross-contamination if not done properly. One way to avoid this is to use an acid wash with fruit right before cooking, as this will prevent any change to the meat's texture.
Once the chicken is washed, you can pat it dry with a clean paper towel and then place it breast side up on your cutting surface, ready to begin cutting it into 14 pieces.
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Cut through the rib cage and shoulder joints to separate the breast
To cut through the rib cage and shoulder joints to separate the breast, follow these steps:
First, place the chicken breast-side up on your cutting board. You can remove the legs before this step by cutting through the skin between the breast and drumstick, and then cutting through the joint to detach the leg completely. Alternatively, you can remove the legs later, after separating the breast.
Next, with the chicken still breast-side up, place your knife across the cavity, between the breast and backbone. Cut through the skin and then the delicate rib bones until you reach the top of the chicken, separating the breast from the backbone. You can keep the chicken breast whole at this stage, or cut it into halves. To cut the breast into halves, place it skin side down on the board and cut the wishbone in two at the V of the bone.
Now, lift the chicken and cut downwards through the rib cage. Stay as close to the backbone as possible to avoid cutting into the breast. You can also cut through the ribs after flipping the chicken over, but this may be more difficult.
Finally, cut through the shoulder joints to separate the breast from the rest of the chicken. You can save the backbone for making stock.
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Cut through the joints to separate the wings
To cut through the joints and separate the wings, you will need to start by pulling each wing away from the body of the chicken. It is recommended to use a sharp knife to cut through the joints.
Before cutting, bend the wing at the joint connecting the drumette and wingette, forcing the joint apart. You should be able to hear a slight crack. This will make it easier for your knife to find the joint. The wingette is the middle portion between the joints, and the tip is the pointed end. Once you've identified both joints, use your fingers to feel for the areas that seem hollow or loose. These are the connecting points where you will cut the wing.
Now, place the knife at the high ridge on the joint between the flapper and the drumette. Push the knife through. If there is resistance, wiggle the knife a bit and push it down when you feel less resistance. You should now have a clean cut. Repeat this process for the other wing.
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Cut through the joints to separate the thighs from the legs
To cut a chicken into 14 pieces, you will need to separate the thighs from the legs. This step requires a sharp knife and a steady hand. Here is a detailed guide on how to do it:
Place the chicken breast side up on your cutting board. This is the ideal position to start cutting where the leg attaches to the breast. Pull the leg away from the breast and cut through the skin. You should be able to identify a visible line of fat that separates the thigh and the leg. This line will guide your cut.
Now, pull the leg with a little more force. You want to pop the joint, or the hip bone, out of its socket. This movement will make it easier to cut through the joint and detach the leg completely. Repeat this process for the other leg.
When separating the thigh from the leg, ensure that you are cutting through the joint and not the bone. You can wiggle your knife through the joint to find the right spot. Use your knife to slice through the skin and muscle between the joints to separate the pieces easily.
It is important to use a sharp knife when cutting through bones, as it may dull your knife. A boning knife is ideal for this process as it is flexible and easy to handle around the chicken's joints and bones.
By following these steps, you will successfully separate the thighs from the legs, achieving the desired 14 pieces for your chicken preparation.
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Use leftover bones for stock
Once you've cut up your chicken, you'll likely have leftover bones that are perfect for making chicken stock. Chicken stock is a great base for soups and sauces, and making your own is healthier and more cost-effective than buying it pre-made. Plus, it's an excellent way to reduce food waste.
You can use either raw or cooked leftover chicken bones to make stock. If you're using raw bones, consider roasting them first to enhance their flavour. Place the bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes. Transfer the bones and any pan juices to your stockpot.
In addition to bones, you'll need water, vegetables, and optional seasonings. Good vegetables to use include onion, carrot, celery, garlic, and leek or green onion. You can also add herbs like parsley, but avoid strong herbs like rosemary, sage, and cilantro, which can overpower the other ingredients. A splash of vinegar can help release calcium from the bones for a more nutritious stock.
Place the vegetables, herbs, and chicken bones into a large pot. If you're using raw chicken, sear the pieces first to brown them for added flavour. Then, cover with water and bring to a simmer. Do not let the stock boil, as it will become cloudy. Cook uncovered for 4 to 8 hours, checking occasionally and topping up with boiling water if needed.
Once your stock is cooked, strain it through a fine-mesh strainer to remove the solids. Blot the top of the stock with a paper towel to remove excess fat, or refrigerate it and remove the congealed fat from the surface after it has chilled.
Let the stock cool completely before transferring it to glass jars or plastic containers for refrigerating or freezing. Stock will last about a week in the fridge and several months in the freezer.
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Frequently asked questions
Place the chicken breast side up on a dedicated meat cutting board. Pull the legs away from the body and cut through the skin to reveal the thigh.
Pop the thighbone out of the socket by bending the leg quarter toward the back of the chicken. Cut through the socket to remove the leg quarter from the body, skin and all. Repeat this for the other leg quarter.
There is a visible line of fat that separates the two pieces. Cut straight through that fat and then wiggle your knife through the joint.
Place the breast skin side down. Find the thin white line in the centre, which is the cartilage, and cut through it.
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