Sophie Bennett
Cutting up a chicken into 9 pieces is a basic culinary skill that can save you money and yield more meat. You can cut a chicken into 6, 8, or 10 pieces, depending on your preference and recipe requirements. With the right technique, you can ensure even cooking and maximize the amount of meat you get from each chicken. In this guide, we will walk you through the steps to cut up a chicken like a pro and end up with 9 delicious pieces ready for cooking.
Cutting a Chicken into 9 Pieces
| Characteristics | Values |
|---|---|
| Knife | Chef's knife or kitchen shears |
| Chicken Placement | Breast side up |
| First Cut | Where the leg attaches to the breast |
| Leg Separation | Pull the leg away from the breast and cut through the skin |
| Popping the Joint | Pull the leg with more force to pop the joint (hip bone) out of its socket |
| Wing Separation | Flip the chicken to one side, locate the joint, pull the wing away, and cut through the joint |
| Breast Separation | Cut through the breast almost in half/off-center to the thicker side |
| Leg Division | Cut through the white fat line running between the drumstick and the leg |
| Number of Pieces | 8 or 10 |
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What You'll Learn
Cutting the breast into two pieces
Cutting a chicken into nine pieces requires a sharp knife and a steady hand. Here is a detailed, step-by-step guide to cutting the breast into two pieces:
Place the chicken breast-side up on a cutting board. Ensure that the chicken is dry by patting it with paper towels. With the chicken in this position, locate the breastplate—a thin white line in the centre of the breast. Run your sharp knife along this line, making a smooth, straight cut to split the breast into two pieces. It is important to use a sharp knife to ensure even cuts and avoid any accidental slips.
Some cooks prefer to use kitchen shears for this step, as it can be tricky to navigate the centre bone with a knife. You can use a chopping motion to split the bone, and then slice through the meat and skin to separate the breast into two pieces.
If you are aiming for smaller, more evenly sized pieces, you can cut the breast into halves or quarters. First, flip each breast half skin-side up and cut diagonally through the bone. This will give you four pieces of breast meat. The smaller pieces will help the chicken cook more evenly, especially if you are cooking it with smaller pieces such as thighs and drumsticks.
Now that you have successfully cut the chicken breast into two pieces, you can move on to the next step of cutting up the chicken into nine pieces. Remember to keep your knife sharp and your cuts steady and even.
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Separating the legs
First, place the chicken breast side up. Run your knife along the skin between the legs and the breast meat, separating the two. Pull the legs back to see where you are cutting. You should be able to identify the joint and the white fat line running between the drumstick and the leg.
Now, pull the leg away from the breast with some force, and bend it back until you hear a pop as the thighbone comes out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
It is important to note that you should be cutting through the joints and not the bone. If you cut through the bone, you will not be able to separate the thigh from the drumstick.
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Removing the wings
To remove the wings, flip the chicken to one side and locate the joint where the wing is attached to the carcass. Do not cut through the bone. Pull the wing away from the body and cut through the joint to remove it. Repeat this process for the other wing.
It is important to use a sharp knife to ensure smooth, even cuts. A dull knife may slip and can be unsafe. You may also use kitchen shears for this step.
Now that the wings are removed, you can continue to separate the legs and cut the breast into smaller pieces.
To separate the legs, pull each leg away from the body and slice through the skin between the breast and drumstick. Then, turn the chicken on its side and bend each leg back until the thigh bone pops out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
To cut the breast into smaller pieces, flip the breast over so that it is skin side up. Use your knife to cut through the breast almost in half, with the thicker part being a little smaller than the thinner side.
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Cutting the breast into smaller pieces
To cut the chicken breast into smaller pieces, first, flip the breast over so that it is skin side up. Then, take your chef's knife and cut through the breast almost in half, cutting off-centre towards the thicker side. This will create one thinner, larger piece and one thicker, smaller piece, allowing the chicken to cook more evenly.
You can then further divide the breast into quarters. To do this, turn the breast skin side up and cut in half diagonally through the bone. Repeat this step with the other breast half. Now you will have four pieces of chicken breast.
If you want to separate the legs, find the white fat line running between the drumstick and the leg. Cut through this line, ensuring you are cutting through the joint and not the bone. Repeat this step with the other leg.
By cutting the chicken breast into smaller pieces, you will ensure that it cooks at a similar rate to the smaller pieces of chicken, such as the thighs and drumsticks.
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Using the leftover carcass
First, remove and reserve any leftover meat from the bones. If you prefer, you can skip this step and use the meat still attached to the carcass in your stock or soup. You can also add more meat to your dish later if needed. Chop up the carcass into pieces so that you can lay the bones mostly flat in your pot.
Next, you'll want to add your vegetables and aromatics. While celery, onions, and carrots are commonly used, you can also add leeks, parsley, and any herbs you like. If you're not a fan of these vegetables, you can use alternatives such as rice or other vegetables of your choice. Place the carcass and vegetables in a large stockpot, adding enough water to just barely cover all the ingredients.
Season your stock with salt and freshly ground pepper, or whole peppercorns. Bring the mixture to a boil, then immediately reduce the heat to a simmer. For added flavor, you can first heat some oil in the pot and brown the carcass pieces before adding the water. Simmer your stock for at least 4 to 5 hours, stirring occasionally. Skim off any foam that rises to the surface.
After simmering, remove the large bones using a slotted spoon or tongs. Strain your chicken stock using a fine mesh strainer or sieve to catch any small pieces. You can now use this flavorful stock as a base for soups, sauces, or other recipes. Alternatively, you can continue cooking to make a chicken noodle soup by adding more vegetables and, if desired, noodles.
By using the leftover carcass, you can create a nutritious and satisfying dish while also reducing waste and saving money.
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Frequently asked questions
Cutting up a whole chicken into 9 pieces saves money and yields more meat. You can also control the evenness of the cuts, which will help them cook at the same rate.
You will need a sharp chef's knife or kitchen shears. You can also use a cutting board and paper towels to prepare your workspace.
Place the chicken breast side up and cut where the legs attach to the breast. Pull the legs away from the breast and cut through the skin. Bend each leg back until the thighbone pops out of its socket. Cut through the joint to detach the leg. Repeat for the other leg. Cut the breasts in half. Remove the wings.
