Sophie Bennett
Cutting a whole chicken into eight pieces is a basic culinary skill that can save you money and yield more meat. It is a useful technique for any recipe and can be done at home. You can cut the chicken into six, eight, or ten pieces, depending on your preference. This paragraph will introduce the topic and provide an overview of the process, including the equipment and techniques required, as well as the benefits of cutting a chicken into eight joints.
| Characteristics | Values |
|---|---|
| Chicken Placement | Breast side up |
| Knife Placement | Run across the middle of the breasts |
| Wing Joint Removal | Cut through the wing socket |
| Leg and Breast Separation | Run a knife along the skin between the two |
| Thigh and Drumstick Separation | Cut between the joints |
| Knife Direction | From the far end of the breast towards the cutter, down and around the wishbone and breastplate to the wing bone |
| Carcass Use | For making stock |
| Leg Placement | Skin side down |
| Leg Joint Location | Where the drumstick and thigh are connected |
| Leg Joint Identification | The thin line of fat that runs along the ball joint |
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What You'll Learn
How to separate the drumsticks from the thighs
To separate the drumsticks from the thighs, place the chicken breast side down on a board with the neck end away from you. Make a cut through the skin, down the middle of the carcass, from the neck end to just above the parson's nose. Make a cut on either side of the parson's nose. Identify the oysters, which lie on the carcass at the top of the thigh. Make a cut across the top of the oysters, then release the sinew holding the oysters in place with your knife and release the oysters with your thumb. Now turn the chicken so it is breast side up, still with the neck end away from you.
Pull the skin over the breast to ensure it is fully covered. Cut between the drumstick and breast, keeping the knife close to the breast, but on the outside of the carcass bone at the entrance to the cavity, until the joint holding the thigh to the carcass is exposed. Do the same on the other side. Place your fingers under the thigh and your thumb on top of it and push up with your fingers to 'pop' the thigh joint. Repeat on the other side.
Tilt the chicken to one side, pulling the thigh/leg backward toward the carcass, helping to expose the oyster. Release the oyster using a knife and continue to pull back the thigh/leg. You will need to release the tendons holding the thigh bone to the carcass. Once this is done, pull the thigh/leg back toward you to release the joint from the carcass. Repeat on the other side and put the thigh/leg pieces on one side.
Finally, to separate the drumsticks from the thighs, turn each skin side down and cut through the joints (along the white fat line) to separate the thigh from the drumstick. Repeat for the other leg. You can also bend each leg backward until the thighbone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat for the other leg.
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Cutting the wings off
Place the chicken on its side: This position will provide a stable base and make it easier to access the wings.
Pull each wing away from the body: This step will help you identify the joint and ensure a clean cut. Hold the wing firmly but gently to avoid tearing the skin.
Cut through the joint: Using a sharp knife, carefully cut through the joint where the wing attaches to the body. Make sure your knife cuts through the socket. You may need to wiggle the joint to find the right spot.
Remove the wing: Once you've cut through the joint, gently pull and remove the wing from the body. Take care not to tear any meat or skin as you separate the wing.
Repeat for the other wing: It's important to work systematically and repeat the process for the other side to ensure consistency. Place the chicken on its side again, pull the wing, cut through the joint, and remove it.
At this stage, you can decide whether to keep the wings whole or divide them further. If you want smaller pieces, you can cut the wings into two or three sections, separating the drumette, flat, and tip. However, for an eight-piece cut, the wings are typically left whole.
Remember, when handling raw chicken, it's important to maintain good hygiene practices. Use a clean cutting board, keep your knives sanitized, and wash your hands thoroughly before and after the cutting process.
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Removing the backbone
To remove the backbone of a chicken, you will need a sharp knife or a pair of kitchen shears. Start by placing the chicken breast side down on a cutting board with the neck facing away from you. Make a cut through the skin, down the middle of the carcass, starting from the neck and ending just above the parson's nose. Cut on either side of the parson's nose as well.
Next, identify the oysters, which are located on the carcass at the top of the thigh. Cut across the top of the oysters and release the sinew holding them in place with your knife. You can then release the oysters with your thumb.
Now, turn the chicken over so that it is breast side up, still with the neck end facing away from you. Pull the skin over the breast to ensure it is fully covered. Cut between the drumstick and breast, keeping your knife close to the breast but on the outside of the carcass bone at the entrance to the cavity. This will expose the joint connecting the thigh to the carcass. Repeat this process on the other side.
With your fingers under the thigh and your thumb on top, push up with your fingers to pop the thigh joint. Repeat this on the other side. Now, tilt the chicken to one side, pulling the thigh and leg backwards towards the carcass. This will help to expose the oyster, which you can release using a knife. Pull the thigh and leg back towards you to release the joint from the carcass.
Finally, you can remove the backbone by starting at the head end of the chicken. Cut through the rib cage on one side of the backbone with your kitchen shears or sharp knife. Repeat this process on the other side of the backbone to completely remove it. You can reserve the backbone and neck for chicken stock if desired.
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Cutting the breast into two halves
To cut a chicken into eight joints, you'll need to start by placing the chicken breast side up with the feet facing you on a cutting board. Run your sharp knife across the middle of the breasts, at the breast plate. You can then remove the wings by cutting through the socket on each side of the chicken.
Now, to cut the breast into two halves:
First, place the breast skin-side down. Pull the skin over the breast to ensure it's fully covered. Cut between the drumstick and breast, keeping your knife close to the breast. You want to be on the outside of the carcass bone at the entrance to the cavity. Do this until the joint holding the thigh to the carcass is exposed. Repeat on the other side.
Next, place your fingers under the thigh and your thumb on top. Push up with your fingers to 'pop' the thigh joint. Repeat on the other side. Now, tilt the chicken to one side, pulling the thigh/leg backwards towards the carcass. This will help expose the oyster. Release the oyster using a knife and continue to pull back the thigh/leg. You will need to release the tendons holding the thigh bone to the carcass. Once this is done, pull the thigh/leg back towards you to release the joint from the carcass. Repeat on the other side.
Finally, to separate the breast from the back, lift the chicken and cut downward through the rib cage and then shoulder joints. You may prefer to use kitchen shears for this step. Now, place the breast skin side down and split the center bone using a chopping motion. Then, slice through the meat and skin to separate it into two pieces.
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Identifying the oysters
To identify the oysters of a chicken, place the chicken breast side down on a board with the neck end facing away from you. Make a cut through the skin, down the middle of the carcass, from the neck end to just above the parson's nose. Make another cut on either side of the parson's nose.
The oysters lie on the carcass at the top of the thigh. Make a cut across the top of the oysters, then release the sinew holding the oysters in place with your knife and release the oysters with your thumb.
Now, tilt the chicken to one side, pulling the thigh/leg backwards toward the carcass, helping to expose the oyster. Release the oyster using a knife and continue to pull back the thigh/leg. You will need to release the tendons holding the thigh bone to the carcass.
Once this is done, pull the thigh/leg back towards you to release the joint from the carcass. Repeat the same on the other side.
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