Jake Harper
Cutting up a whole chicken is an essential culinary skill that can save you money and help you prepare a variety of dishes. With the right tools and techniques, you can cut a chicken into 6, 8, or 10 pieces, including drumsticks, thighs, breasts, and wings. You'll also be able to use the leftover carcass for delicious stock. In this guide, we'll walk you through the steps to confidently cut up a chicken like a pro, ensuring even cooking and maximizing the yield from your bird.
| Characteristics | Values |
|---|---|
| Cutting tools | Knife, kitchen shears |
| Cutting surface | Cutting board |
| Chicken orientation | Breast-side up |
| Cutting technique | Cut downward through the rib cage and shoulder joints to separate the breast from the back |
| Additional tips | Cut along the fat lines, which serve as a roadmap for where to cut; use the leftover back and neck for stock |
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What You'll Learn
Cutting the legs
To begin cutting the legs, place the chicken breast-side up on a cutting board. Pat it dry with paper towels. Slice the skin between the leg and breast, keeping the knife as close to the leg as possible. Make a slit just behind the drumstick to separate it from the breast, cutting through the skin to expose the meat.
Use a sharp knife to cut past the joint, ensuring you get as much meat as possible, including the small, meaty "oyster" section next to the tail. To separate the drumstick from the thigh, cut along the fat line, positioning your knife between the joints. If you feel resistance, adjust the angle of your knife until it slides through more easily.
You can use kitchen shears to make this process easier, especially when cutting through the rib cage and shoulder joints. A chef's knife can also be used, but it may be too wide for delicate cuts around the joints. If you don't plan on cutting up many chickens, a boning knife is a good, inexpensive option.
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Removing the wings
To remove the wings, place the chicken breast-side up with the wings facing away from you. Using a sharp knife or kitchen shears, cut through the skin and meat to separate the wings from the body. Make sure to get as much meat as possible, including the small, meaty "oyster" section next to the tail. This "oyster" is a delicious treat, often considered the best bite of the bird.
When removing the wings, you can choose to keep them whole or cut them into smaller pieces. If you're comfortable with your knife skills, you can try butterflying the wings. To do this, use a sharp knife to slice through the two joints of the wing, creating a "V" shape. This will help the wings cook more evenly and also increase the surface area for seasoning.
Some people prefer to remove the wingtips as they can be tough and mostly consist of skin and cartilage. To do this, simply locate the joint between the wingette and the wing tip, and cut through it with your knife or kitchen shears. The wingettes can then be further separated from the drumettes by cutting through the joint that connects them.
Remember to pat the chicken dry with a paper towel before starting the cutting process. This will help ensure a good grip and make it easier to handle the chicken during the butchering 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 up on a cutting board. Ensure that the cutting board doesn't slip and is stable. Using your knife or shears, cut downward through the rib cage and then through the shoulder joints to separate the breast from the back. You may need to adjust the angle of your knife to find the right path through the joints. Save the back for making stock.
If you are using a knife, ensure that it is sharp and suitable for delicate cuts around joints. A chef's knife can be used, but it may be too wide. A boning knife is ideal, but a pair of kitchen shears can also make this task easier.
Once the breast is separated, place it skin side down. You can now split the centre bone using a chopping motion, then slice through the meat and skin to separate the breast into two pieces. Ensure that you get as much meat as possible, including the small, meaty "oyster" section next to the tail.
Now that the backbone has been removed, you can continue to cut the chicken into your desired number of pieces.
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Separating the breast
To separate the breast from the rest of the chicken, you will need to place the chicken breast-side up on a cutting board. Using a sharp knife, cut downward through the rib cage and then the shoulder joints to separate the breast from the back. You can save the back for stock.
Next, you will need to remove the legs. Make a slit just behind the drumstick to separate it from the breast, cutting through the skin to expose the meat underneath. Ensure that you get as much meat as possible, including the small, meaty "oyster" section next to the tail.
Now, you will separate the drumstick from the thigh. To do this, cut along the fat line, positioning your knife between the joints. If you feel resistance, simply adjust the angle of your knife until it slides through more easily.
Finally, you can separate the breast into two pieces. Place the breast skin side down and split the centre bone using a chopping motion. Then, slice through the meat and skin to create two separate pieces.
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Making stock from the carcass
Making stock from the chicken carcass is a great way to save money and create something delicious and healthy. It's an easy process but does take time.
Firstly, you need to strip the carcass of meat. Pull and peel the meat off the bones, making sure to get the underside of the chicken. Place the meat in a container and store it in the fridge. You can use this meat in soups, chicken salad, or on a bed of greens.
Now, it's time to make the stock. Place the bones, skin, and any other bits into a large stockpot or Dutch oven. You can also add vegetables such as celery, carrots, onion, garlic, and parsley. Some recipes suggest adding salt and pepper, and even dried celery flakes for extra flavour. Cover the ingredients with cold water and bring to a boil.
Once boiling, skim any foam or gunk off the top and reduce to a simmer. Leave to simmer for at least 2 hours, but the longer the better—a more concentrated stock will be easier to store. After simmering, strain the stock through a fine-mesh sieve and discard the vegetables.
Your stock is now ready to use! It will keep in the fridge for about a week and can be frozen for several months.
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