Cutting A Chicken: 8 Easy Pieces

Cutting a whole chicken into eight pieces is a basic culinary skill that every home cook should know. It saves money and yields more meat. You will need a sharp boning knife or a chef's knife to cut through the joints and bones. The process involves removing the wings, thighs, drumsticks, and breasts, and then cutting the breast into two pieces. You can also separate the breast halves and legs to get six to ten pieces.

Characteristics of cutting a full chicken into 8 pieces

Remove the wings

To remove the wings, start by pulling out one wing and cutting through the first two joint sections by cutting through the socket. Repeat this process on the other side.

A chicken wing is divided into three parts: the wing tip (also called the flapper), the middle part, which is the wingette (or flap), and the drum or drumette, which is the meatiest part. You can cut the wing at the joints to separate these three parts. The wing tip is typically discarded or saved for stock.

To separate the drumette and wingette, grab the whole wing on both ends and bend it back at the joint between the two sections, forcing the joint apart. Pull down on both portions until you hear a slight crack. Continue until the bone connected to the end of the drumette forces its way through the connecting skin.

You can also French the chicken wings, which involves separating the meat and skin from a portion of the bone. Saw through the skin of the drumette with a sharp knife, working around the entire bottom until the skin seems completely disconnected. Then, firmly pinch the exposed bone while cutting the skin with the other hand, using a gentle sawing motion to separate it from the bone.

Remove the backbone

To remove the backbone of a chicken, start by flipping the chicken over so that it is breast-side down. Then, using a sharp knife or kitchen shears, cut through the rib cage on one side of the backbone. You can start cutting at the head end of the chicken and work your way down. Repeat this process on the other side of the backbone to completely separate it from the breast. You may need to use short, firm strokes to cut through the ribs.

The backbone can be saved and used to make chicken stock or broth. Some people like to freeze the backbone and carcass and then use them together to make stock.

Removing the backbone is an important step when breaking down a whole chicken into smaller pieces. It allows you to separate the breast and back of the chicken and provides a flat surface for cutting. After removing the backbone, you can flip the breast over and cut through the cartilage to separate it into two pieces.

When cutting a chicken, it is important to use a sharp knife or kitchen shears to ensure clean cuts and avoid any accidents. A dull knife can be unsafe as it requires more force to cut and can slip. Poultry shears or a cleaver can be useful for cutting through thicker bones.

Separate the breast

To separate the breast, flip the chicken breast skin side down and find a thin white line in the centre. This is the cartilage, and exactly where you need to cut to separate the breast. You can use a sharp knife or kitchen shears for this step.

Place a folded kitchen towel on top of the knife to protect your hand and use your weight to cut through the breast bone and cartilage down the centre of the breast. You can also use a chopping motion to split the centre bone and then slice through the meat and skin to separate the breast into two pieces.

If you want to cut the breast into four pieces, turn each skin side up and cut in half diagonally through the bone. Repeat with the other breast half.

Cut the breast

To cut the chicken breast, you will need a sharp chef's knife and a plastic cutting board.

Place the chicken breast on the cutting board and hold it in place with your non-knife hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces. Try to do this in as few strokes as possible so that the meat looks smooth. You can also cut the breast into smaller pieces from one short edge of a slice of chicken to the other.

If you want to cut the breast into strips, place the chicken breast on a plastic cutting board and hold it in place with one hand. With a sharp knife, slice the chicken breast against the grain into 1/4-inch thick slices. Once sliced, turn the knife and slice each slice into smaller, cubed pieces.

You can also butterfly the chicken breast. To do this, place the chicken breast between two sheets of parchment paper and use a meat pounder or the bottom of a sturdy skillet to gently pound the chicken. Go slow and steady to avoid making holes. The goal is an even form and thickness, usually about 1/4 inch thick.

Separate the legs

To separate the legs, start by placing the chicken breast side up. Begin cutting where the leg attaches to the breast, then pull the leg away from the breast and cut through the skin. Now, pull the leg away with a little more force until you pop the joint (hip bone) out of its socket, then cut away at the joint. Repeat this process for the second leg.

You can leave the thigh and drumstick attached if you prefer, as this is perfect for roasting chicken legs. However, if you wish to separate the thigh from the drumstick, turn each skin side down and cut through the joints (along the white fat line) to divide them. Repeat this step for the other leg.

Frequently asked questions