Sophie Bennett
Learning how to cut up a chicken is a valuable skill for any home cook. Not only will it save you money compared to buying pre-packaged chicken pieces, but you'll also have the bones to make flavourful chicken stock. While it may seem intimidating, it's easier than you think and will open up endless possibilities for new recipes. So, grab a sharp knife or a pair of kitchen shears, and let's get started!
How to cut up a chicken for stock
| Characteristics | Values |
|---|---|
| Benefits of cutting up a whole chicken | Saves money compared to buying pre-packaged chicken breasts, thighs, wings and drumsticks |
| Tools required | A sharp boning knife or a strong chef's knife; a pair of kitchen shears can make the job easier |
| Chicken placement | Place the chicken upright with the neck touching the cutting board; for removing the wings, place the chicken breast-side up with the wings facing away from you; for removing the legs, place the chicken breast-side up |
| Cutting the wings | Locate the joint and cut through the skin and joint (not the bone); pull the wing away from the chicken as you cut; save the wing tips for stock |
| Cutting the legs | Pat the chicken dry with a paper towel; remove the whole legs (drumsticks with thighs attached) |
| Removing the breasts | Turn the chicken on its side and use kitchen shears to cut along the fat line on the side of the carcass, snipping through the rib cage; debone the chicken breast by making a cut through the center of the skin over the breast; locate the breastbone and carefully cut the meat away from the bone |
| Stock ingredients | Chicken carcass, wings, feet, vegetables (onion, garlic, carrots, celery), thyme, bay leaf, black peppercorns, lemon |
Explore related products
What You'll Learn
Use a boning knife or kitchen shears
Using a boning knife or kitchen shears is the best way to cut up a chicken for stock. Start by placing the chicken breast-side up, with the wings facing away from you. To remove the wings, locate the joint and cut through the skin and joint, pulling the wing away from the chicken as you cut for better control. You can use a sharp knife or kitchen shears for this step.
Next, turn the chicken upright, with the neck touching the cutting board. Hold the back of the chicken and carefully cut down along the edge of the breastbone, cutting through the ribs. You may find it easier to use kitchen shears for this step. Depending on your preference, you can remove the backbone by pulling it away from the body and saving it for stock.
Now, place the chicken breast skin-side down. Using a chopping motion, split the centre bone and then slice through the meat and skin to separate the breast into two pieces. You can use a boning knife or kitchen shears for this step, whichever you find more comfortable.
If you want to divide the legs, turn each skin side down and cut through the joints to separate the thigh from the drumstick. You can also use the chicken's fat lines as a guide for where to cut. Finally, don't forget to save the bones, wing tips, and backbone for your stock!
Sucking Marrow from Chicken Bones: The Ultimate Guide
You may want to see also
Explore related products
Remove the wings
To remove the wings, place the chicken breast-side up with the wings facing away from you. This will expose the joints, which you should cut through, separating the wings from the breast. You can use the wing tips in your stock, so be sure to save them.
If you encounter any resistance when cutting through the joint, adjust your knife slightly until it cuts through smoothly. For better control, pull the wing away from the chicken as you cut.
You can also remove the "drumette" part of the wing, but this is optional. This step involves finding the joints and removing the wing and wing tip from the breast. Again, the wing tips can be used in your stock.
By removing the wings, you'll have more flexibility in how you choose to cook the chicken. You can also set the wings aside and use them for another recipe, such as an appetizer or a main course.
Who is the Voice Behind Cow and Chicken's Red Guy?
You may want to see also
Explore related products
Separate the breast from the back
To separate the breast from the back of a chicken, you will need a good boning knife or a strong chef's knife. Some people prefer to use kitchen shears for this step. Before you begin, pat the chicken dry with a paper towel. Place the chicken upright with the neck touching the cutting board and the wings facing away from you. Hold the back of the chicken and carefully cut down along the edge of the breastbone, cutting through the ribs. You may need to apply pressure to cut through the breastbone. If you are finding it difficult to cut through the ribs with a knife, try using kitchen shears. Cut down through the rib cage and then the shoulder joints to separate the breast from the back. Save the bones for stock.
If you want to remove the wings, locate the joint and cut through the skin and joint, pulling the wing away from the chicken as you cut. Be careful not to cut through the bone. You can also remove the legs by placing the chicken breast-side up and cutting through the joints to separate the thighs from the drumsticks.
To separate the breast into two halves, turn the chicken on its side and use your knife or shears to cut along the fat line on the side of the carcass, cutting through the rib cage. You can then make a cut through the centre of the skin over the breast and carefully cut the meat away from the breastbone. Use long, smooth strokes and avoid a sawing motion.
Some people prefer to remove the wishbone before separating the breast from the back. To do this, cut down along the edge of the breastbone on one side, then repeat on the other side. Pull the backbone away from the body to remove it, and save the bones for stock.
The Perfect Chicken: Cooking Time for Juicy Results
You may want to see also
Explore related products
Divide the legs
To divide the legs, turn the chicken so that it is breast-side up and pat it dry with a paper towel. Remove the whole legs (drumsticks with thighs attached) by cutting through the joints along the white fat line. Separate the thigh from the drumstick. Be sure to save the bones for stock.
If you wish to remove the "drumette" part of the wing, you can do this step first, but it is optional. You can also leave the "drumette" attached to the breast. To remove the wing, locate the joint and cut through the skin and joint, not the bone. Pull the wing away from the chicken as you cut for better control.
If you are planning to take the breasts off the bone, you don't need to remove the wishbone. Position the chicken breast skin-side up with the neck facing towards you. Pull back the skin to expose the breast meat.
To remove the chicken breast, turn the chicken on its side and use kitchen shears to cut along the fat line on the side of the carcass, snipping through the rib cage. To debone the chicken breast, make a cut through the centre of the skin over the breast. Carefully cut the meat away from the bone using long, smooth strokes, avoiding a sawing motion.
Now that you've divided the legs and removed the breasts, you can use the leftover bones for stock.
Butter Chicken vs Chicken Tikka Masala: Which Curry Wins?
You may want to see also
Explore related products
Save the bones for stock
When cutting up a chicken, it's a good idea to save the bones for stock. Not only is it a great way to cut down on food waste, but it's also a chance to make a delicious, flavoursome stock that will enhance your cooking.
To start, you'll need a good boning knife. It's important to keep your knife sharp—a dull knife will make breaking down a chicken frustrating. You can use a non-flexible 8-inch boning knife, or a strong chef's knife will also work. If you have them, kitchen shears can be useful for certain steps.
When cutting up the chicken, you can save the wing tips and backbone for stock. You can also save the bones by cutting down along the edge of the breastbone, through the ribs, and pulling the backbone away from the body to remove it. The breastbone and ribs can be added to your stock bones.
Some recipes for chicken stock include the carcass, wings, and feet (if your chicken has them). You can also add vegetables and salt to your stock, although this is a matter of personal preference and may affect the clarity of your stock.
By saving the bones and using them to make stock, you're not only reducing waste, but you're also creating a delicious, free batch of stock that will add flavour to your cooking.
Vaccinating Your Chicks: Merek's Disease and Age Requirements
You may want to see also
Frequently asked questions
Place the chicken breast-side up with the wings facing away from you.
A sharp boning knife is best for cutting up a chicken, but kitchen shears can also be useful.
The bones, backbone, carcass, wingtips, and feet (if the chicken has them) are all good parts to save for stock.
Locate the joint and cut through the skin and joint, pulling the wing away from the chicken as you cut.
