Mia Patel
Cutting a whole chicken into eight pieces is a basic culinary skill that can help you save money and create a variety of recipes. It is a straightforward task that can be easily mastered with the right tools and techniques. By breaking down a chicken into individual pieces, you can ensure even cooking and maximize the yield of meat. In this process, you will learn how to locate the points of interference or hard bone, making you more proficient at carving cooked poultry. So, let's get started on how to cut a chicken into eight parts!
How to cut a chicken into 8 parts
| Characteristics | Values |
|---|---|
| Knife | Boning knife, chef's knife, carving knife, or kitchen shears |
| Cutting board | Wooden |
| Chicken placement | Breast side up |
| First cut | Down the middle of the breasts |
| Wing separation | Cut through the ball joint where it meets the breast |
| Leg removal | Cut through the skin between the thigh and the breast, then cut through the joint |
| Thigh and drumstick separation | Place the leg with the thigh attached (thigh skin side down), locate the space between the drumstick and thigh, and cut |
| Backbone removal | Cut through the rib cage on either side of the backbone with kitchen shears or a knife |
| Breast halves | Place the breast skin side down and cut through the center bone |
| Storage | Store in an airtight container, zip-top bag, or plastic wrap in the refrigerator for up to 2 days, or freeze for up to 9 months |
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What You'll Learn
How to prepare the chicken before cutting
Preparing a chicken before cutting it into eight pieces is a straightforward process. Firstly, ensure you have the right equipment. You will need a sharp knife, preferably a boning knife, and a cutting board. Plastic cutting boards are recommended as they are easier to clean and sanitise than wooden boards, reducing the risk of cross-contamination.
Next, remove the chicken from the refrigerator and let it stand for 10 to 15 minutes to warm up slightly. Then, thoroughly rinse and dry the chicken with paper towels. Place the chicken breast side up on the cutting board. Before cutting, you can trim away any excess fat and skin from the chicken's cavity and use them to make chicken fat, or store them in the freezer for stock.
Now, you are ready to start cutting. Locate the joint where the leg attaches to the breast and cut through the skin. Pull the leg away from the breast and cut again to pop the joint out of its socket. Repeat this process on the other side. You can now move on to separating the drumstick from the thigh, and then proceed to remove the wings and backbone.
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Cutting the chicken breast into two halves
To cut a chicken breast into two halves, you will need a sharp knife, preferably a boning knife or a chef's knife. You may also use kitchen shears for some steps.
First, lay the chicken on its back on a cutting board. This will give you access to the breast. You can choose to pat the chicken dry with paper towels at this point. Place the chicken breast side up, with the feet facing you.
Now, locate the breastplate, which is the middle of the breasts. Run your sharp knife across the middle of the breasts, cutting through the breastplate. You may need to use a chopping motion to split the centre bone. You can also use kitchen shears for this step if you prefer. Now that you have cut through the bone, slice through the meat and skin to separate the breast into two pieces.
To further cut the breast halves into quarters, turn each skin side up and cut in half diagonally through the bone. Repeat this step for the other breast half.
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Separating the drumstick from the thigh
Begin by placing the chicken on your work surface with the breast side facing up. This positioning ensures easy access to the legs and provides a stable base for cutting. Grasp one of the drumsticks and gently pull it away from the body. This action will stretch the skin between the leg and the body, creating some tension. Using a sharp carving knife, carefully make a slit in the skin, being mindful not to cut into the meat. This initial slit will help guide your cut and ensure you don't sever the meat accidentally.
Now, firmly grab the top of the leg and bend it all the way back, then down and away from the body. You will feel the thigh (or hip) bone release from its socket with a slight pop or snap. This movement may require a bit of force but ensures the bone is no longer connected to the body. At this point, the only thing connecting the leg to the body is the flesh on the bottom side of the back.
With the leg still in your hand, place it on the work surface with the thigh skin side down. Use your fingertips to locate the small empty space between the top of the meaty drumstick and the beginning of the thigh. This space is crucial for making an accurate cut. Once you've found it, remove your finger and place the blade of your knife into this space.
Finally, in one smooth motion, cut and separate the drumstick from the thigh with a "down-away-from-you and back-toward-you" stroke. This motion ensures a clean separation of the two parts. Repeat the process with the remaining leg, and you'll have successfully separated both drumsticks from the thighs. Remember to use a sharp knife and always be mindful of your fingers during the cutting process.
By following these steps, you'll be able to confidently and efficiently separate the drumsticks from the thighs when cutting a chicken into eight pieces.
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Removing the wings
To remove the wings, first locate the spot under the wings (the armpit) as if you were going to "tickle the chicken". You can do this by lifting the chicken by the wing, away from the body, to stretch the skin. Then, place the chicken on its side and locate the joint where the wing is attached to the carcass. Pull the wing away and cut through the joint to remove it. Repeat this process on the other side.
When removing the wings, it is important to use a sharp knife to cut through the joints. You can also use your fingers to feel for the joints and guide your cuts. This will help ensure that you are cutting in the right place and not accidentally cutting through any meat or bones that you want to keep intact.
After removing the wings, you can continue breaking down the chicken by removing the legs and separating the drumsticks from the thighs. Finally, cut the breasts in half to end up with eight pieces of chicken: two breasts, two thighs, two drumsticks, and two wings.
Remember to use a sharp boning or chef's knife when cutting through bones, as this will make the process easier and help you make more precise cuts.
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Using leftover parts to make stock
Once you've cut up your chicken into eight pieces, you can use the leftover parts to make a delicious, collagen-rich stock. Chicken stock is an excellent base for soups, stews, braises, and rice dishes.
To make chicken stock, you'll need the leftover bones and skin from the chicken carcass. You can also save the neck, back, and wing tips in the freezer each time you cut up a chicken and use them for stock when you have enough. When you're ready to make stock, simply add the leftover chicken parts to a large stockpot and cover them with cold water. You can also add vegetables, such as onions, carrots, celery, parsley, and garlic, as well as herbs like bay leaves, thyme, and peppercorns, to enhance the flavor of your stock. Bring the water to a boil, then reduce the heat and let the stock simmer for at least four hours. Don't forget to skim off any foam that forms on the surface during the first few hours of cooking.
After simmering, strain the stock through a fine-mesh sieve or cheesecloth to remove any solids. If you want a more concentrated stock that takes up less space in the freezer or refrigerator, you can continue to simmer the stock for another hour or two to reduce it. Once your stock has cooled down, pour it into jars or freezer-friendly containers, leaving a little headspace to allow for expansion during freezing. Your homemade chicken stock will last up to four days in the refrigerator and up to six months in the freezer.
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