Emily Carter
Cutting a chicken into six pieces is a basic culinary skill that every home cook should know. It's simple to do and can save you a lot of money compared to buying pre-cut chicken. All you need is a chicken, a sharp knife, and a cutting board. This technique will enable you to cut the chicken into the desired number of pieces, whether it's six, eight, or ten. You can use the leftover pieces for homemade chicken stock, which is an added bonus.
Cutting a Chicken into 6 Pieces
| Characteristics | Values |
|---|---|
| Equipment | 1 x Chicken, 1 x Cutting Board, 1 x Sharp Knife |
| Preparation | Remove innards and any excess fat from the chicken |
| Step 1 | Slice down each side of the ribs with a sharp knife, then cut to remove the spine |
| Step 2 | Place the knife on the breastbone and cut the breast into two halves |
| Step 3 | Remove the wing and wing tip from the breast |
| Step 4 | Cut each breast half into two pieces |
| Step 5 | Cut downward through the rib cage and shoulder joints to separate the breast from the back |
| Step 6 | Cut through the joints to separate the thigh from the drumstick on each leg |
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What You'll Learn
Remove the innards and any excess fat
Before you begin to cut the chicken into pieces, you should remove any innards and excess fat. First, check the packaging to see if the chicken contains giblets. These are usually found inside the cavity of the bird. Remove these and set them aside. Next, trim away any excess fat you see on the bird. Use a sharp knife to cut away the fat around the opening of the bird. Be thorough, but take care not to cut away too much, as this can make the meat dry when cooked.
You can save the excess fat and use it to cook with later. Chicken fat, or schmaltz, can be rendered down and used instead of butter or oil. It is a key ingredient in many dishes, such as chicken soup or gravy, and adds a rich, savoury flavour.
Now that the innards and excess fat have been removed, you can begin to joint the chicken. This process will involve cutting through the joints and bones of the bird, so it is important to use a sharp knife or a pair of kitchen shears. You will also need a chopping board to work on. Place the chicken on its side and locate the leg joint. Bend the 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.
With the two legs removed, you can now focus on the wings. Pull each wing away from the body and cut through the joint to detach them. Again, make sure you are cutting through the joint to get a clean separation. Now that the wings and legs are removed, you will be left with the breast and back of the chicken.
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Slice between the drumstick and body
To begin cutting a chicken into six pieces, place the chicken breast-side up. Pull each leg away from the body, then take a sharp knife and slice through the skin between the breast and drumstick. Before this step, you can trim away any excess fat or skin on the chicken. You should also remove any giblets inside the chicken that may have come with the purchase of a whole chicken. The package will usually state whether giblets are included.
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 completely detach the leg. Repeat this process for the other leg. Ensure that you find the joint and pop it out of its socket before finishing the cut to remove the leg from the body.
At this point, you can choose to divide the legs further. To do this, turn each drumstick skin-side down and cut through the joints, following the white line of fat, to separate the thigh from the drumstick. Repeat this step for the other leg.
By following these steps for slicing between the drumstick and the body, you will successfully separate the legs from the chicken, achieving one of the six pieces in your cut-up chicken.
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Cut the breast into two halves
To cut the breast into two halves, start by placing 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 on the chicken before this step. Now, turn the chicken onto its side and 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.
With the chicken still on its side, pull each wing away from the body. Now, lift the chicken and cut downward through the rib cage and then shoulder joints to separate the breast from the back. You can use kitchen shears for this step if you prefer. Place the breast skin-side down and use a chopping motion to split the center bone. Then, slice through the meat and skin to separate the breast into two pieces. You can also use shears for this step if you prefer.
Some people may prefer to quarter the breast halves. If you wish to do so, turn each skin side up and cut in half diagonally through the bone. Repeat this process with the other breast half. Now you have successfully cut the chicken breast into two halves, and can move on to dividing the legs.
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Cut each breast half crosswise
To cut a chicken breast half crosswise, first, place the breast skin side down. Then, using a sharp knife, split the centre bone with a chopping motion. You can also use shears for this step if you prefer. Next, slice through the meat and skin to separate the breast into two pieces. Turn each skin side up and cut in half diagonally through the bone. Repeat this process with the other breast half.
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Divide the legs
To divide the legs, turn the chicken on its side. Bend one 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.
Alternatively, start by pulling each leg away from the body, then slice through the skin between the breast and drumstick. Trim away any excess fat on the chicken. Turn the chicken on its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to separate the leg completely. Repeat this process for the other leg.
You can also separate the thigh from the drumstick by turning each skin side down and cutting through the joints (along the white fat line). This will give you six pieces of chicken.
It is important to use a sharp knife when cutting the chicken and to be careful when bending the legs to avoid any accidental cuts.
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Frequently asked questions
You will need a sharp knife and a cutting board. Some sources also recommend using kitchen shears.
First, remove the innards, the giblets, and any excess fat from the chicken.
Pull each leg away from the body and slice through the skin between the breast and drumstick. Bend each leg back until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat for the other leg.
Turn each leg skin side down and cut through the joints along the white fat line to separate the thigh from the drumstick.
