Emily Carter
Knowing how to cut up a chicken or turkey is a basic culinary skill that can save you money and help you prepare a variety of dishes. While whole chickens or turkeys are great for roasting, cutting them into pieces allows you to make dishes like braises, stews, fried chicken, or even individual parts like breasts, thighs, drumsticks, and wings. You can use a knife, shears, or a combination of both to cut up a chicken or turkey, and the process typically involves separating the legs, wings, and breasts, and then further dividing these parts if desired. So, whether you're looking to save money, expand your culinary skills, or simply want to try something new, learning how to cut a chicken or turkey apart can be a useful and rewarding endeavour.
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What You'll Learn
Use shears or a knife
Using shears or a knife is a great way to cut a chicken or turkey apart. You can use a regular set of kitchen shears or poultry shears. The latter are spring-loaded, making it easier to cut through the tough breastbone. They are also useful for spatchcocking chicken and turkey. If you are using a knife, opt for one with a long, thin blade, such as a boning knife. A chef's knife can also be used, although it may be too wide for delicate cuts around the joints.
To begin cutting your chicken or turkey, set the bird upright on a cutting board, neck-side down. Use your shears or knife to cut through the natural space between the backbone and ribs on both sides of the bird. You can throw the backbone into a bag and freeze it for stock.
Next, set the breast on the cutting board, skin-side down. Cut through the ribs and collarbone on both sides to remove the back and neck in one piece, which can also be set aside for stock. Flip the breast, skin side down, and start to remove the breast from the neck end until your knife hits the bottom breast bone. Then, score down the length of the bone. With your thumbs on either side of the bone, twist the breast until the highest point of the bone sticks out. Pull the bone free with your fingers and finish removing the breast by cutting where the bone was.
Now, trim off the main wing joint and then cut the rest of the wing from the breast, leaving a portion of the breast meat attached. Repeat this process for the other wing and the opposite side of the breast. You should now have two breasts of roughly equivalent size.
To divide the legs, turn each skin side down and cut through the joints (along the white fat line) to separate the thigh from the drumstick. Repeat this process for the other leg.
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Remove the legs
To remove the legs of a chicken or turkey, start by turning the bird breast-side up on the cutting board. Slice the skin between the leg and breast, keeping the knife as close to the leg as possible. Turn the bird on its side and hold onto the leg with your free hand. Cut down towards the point where the leg meets the body, making a small semi-circle cut around the oyster until you reach the bone. Put the knife down and grasp the bird by its knee. Bend the knee and position the leg so it’s pulled up and away from the body. You should hear a cracking sound when the joint pops out of its socket. Cut through the joint and give it a firm tug to pull the leg free from the body. Repeat this process for the other leg.
If you want to divide the legs into thighs and drumsticks, turn each leg skin-side down and cut through the joints, following the line of white fat. This will separate the thigh from the drumstick. Repeat this step for the other leg.
You can use either a knife or shears to cut through the joints and separate the legs. Shears are a good option for beginners as they reduce the risk of accidentally cutting yourself. Poultry shears are spring-loaded, making it easier to cut through bones. If using a knife, opt for a long, thin blade. A chef's knife or a boning knife are good choices.
Removing the legs from a chicken or turkey is a useful skill to have, especially if you're looking to save money by buying whole birds instead of pre-cut pieces. It also gives you more control over the number of pieces you end up with.
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Remove the wings
Removing the wings of a chicken or turkey can be a challenging task, but with the right tools and techniques, it can be done efficiently. Here is a detailed guide to help you through the process:
Tools and Techniques
Before you begin, it's important to gather the necessary tools and understand the techniques involved. You can use either a knife or shears to remove the wings. Shears are a great option for beginners as they reduce the risk of accidentally cutting yourself while maneuvering around the bird. Kitchen shears or poultry shears, which are spring-loaded, can be used. If you prefer a knife, opt for one with a long, thin blade. A chef's knife can work, but it may be too wide for delicate cuts. A boning knife, such as a curved or Western-style boning knife, is ideal for precision.
Locate the Wings
Place the chicken or turkey breast-side up on a cutting board. Identify the wings on either side of the bird. You will be focusing on these areas.
Hold the wing with your non-dominant hand and gently pull it away from the body to expose the joint. Cut through the joint with a single, clean cut. You can set aside the wing tips for making stock if desired. Repeat this process for the other wing.
Additional Tips
If you're having trouble locating the joint, try grabbing the wing and twisting it. This will expose the joint and make it easier to cut. Additionally, when working with a cooked bird, you may need to shift the wing back and forth, cutting through the cartilage, until it releases from the body.
By following these steps, you can successfully remove the wings from a chicken or turkey. Remember to take your time, use the appropriate tools, and practice as necessary to improve your technique.
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Separate the drumsticks from the thighs
Separating the drumsticks from the thighs is a crucial step when breaking down a chicken or turkey into multiple pieces. This process can be done with a knife or shears, with shears being a safer option for beginners. Here is a detailed guide on how to separate the drumsticks from the thighs:
Positioning the Chicken or Turkey:
Start by placing the bird breast-side up on a cutting board. This positioning allows for easier access to the legs and provides a stable base for cutting.
Locating the Joint:
Using your knife or shears, carefully slice the skin between the leg and the breast. Try to keep your tool of choice as close to the leg as possible to avoid unnecessary cuts.
Bending and Popping the Joint:
Turn the bird on its side and hold onto the leg. Bend the leg back and pull it up and away from the body. You may need to adjust the angle of the leg to find the right position. Continue bending until you hear a popping sound, indicating that the thighbone has come out of its socket.
Cutting Through the Joint:
Once the thighbone is out of its socket, cut through the joint to detach the leg completely. Make sure to cut through both the joint and the skin to ensure a clean separation. Repeat this process for the other leg.
Final Thoughts:
Separating the drumsticks from the thighs is a simple yet important step in butchering a chicken or turkey. It allows for further processing of the bird into smaller pieces, such as six, eight, or even ten pieces, depending on your preference. Remember to use caution when handling sharp tools and always cut away from your body.
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Remove the breasts
To remove the breasts of a chicken or turkey, you will need a cutting board, a slicing knife, and kitchen shears or poultry shears. You can also use a boning knife, which is ideal for delicate cuts around the joints.
Chicken
To remove the breasts of a chicken, start by placing the chicken on its side and pulling each wing away from the body. Cut through the joint to remove the wings. You can also remove the wing tips by cutting them off and saving them for stock.
Now, lift the chicken and cut downward through the rib cage and shoulder joints to separate the breast from the back. You can use kitchen shears for this step. Place the breast skin side down and split the center bone with a chopping motion. Then, slice through the meat and skin to separate it into two pieces.
Turkey
For a turkey, the process is slightly different. First, remove the skin if desired. This will make the deboning process easier. Place the turkey breast with the skin side down on the cutting board, with the pointed end facing away from you. Make a cut down the center of the breast, all the way to the bone. Locate the keel bone, which is a dark triangular bone in the center of the breast. Cut through the cartilage above the keel bone, then pick up the breast and bend it backward to pop out the bone.
Once the keel bone is removed, cut around the long bones on each side of the breast and remove them. Finally, locate the wishbone, a thin, V-shaped bone between the neck and the breast. Wiggle it out with your hands or use a knife to free up any meat holding it in place. You can now cut the turkey breast into two halves if desired.
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Frequently asked questions
You'll save a lot of money compared to buying pre-packaged chicken breasts, thighs, wings, and drumsticks.
You can use a knife or shears. Shears are a great option for beginners as they remove the risk of accidentally cutting your hands. If you're using a knife, opt for a long, thin blade. A chef's knife works, but it can be too wide and get in the way of delicate cuts. A boning knife is ideal as it has the right curve and blade thickness for cutting around joints and removing fat.
Turn the bird on 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 for the other leg. If you want to divide the legs further into thighs and drumsticks, turn each skin side down and cut through the joints along the white fat line.
Pull each wing away from the body and cut through the joint to remove it. Repeat for the other wing. If you want to remove the wing tips, cut them off and save them for stock.
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.
