Claire Thompson
Learning how to cut up a chicken is a basic culinary skill that can save you money. While whole chickens are great for roasting, cutting them into pieces opens up endless possibilities for other recipes. You can cut up a chicken with a sharp knife, but kitchen shears or scissors can make the job easier.
Cutting up a chicken with scissors
| Characteristics | Values |
|---|---|
| Benefits | Saves money compared to buying pre-packaged chicken parts |
| More control over the number of pieces | |
| Easier to cut than with a knife | |
| Less washing up | |
| No need to touch raw chicken | |
| Scissors | Kitchen shears or scissors are best |
| Chicken preparation | Pat dry with a paper towel |
| Chicken should be breast-side up | |
| Chicken should be whole | |
| Cutting technique | Cut through the joints to remove wings and legs |
| Cut along the fat line to separate drumsticks and thighs | |
| Cut through the rib cage to separate the breast from the back | |
| Cut down through the shoulder joints to separate the breast into two pieces |
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What You'll Learn
How to cut the legs off a chicken with scissors
To cut the legs off a chicken with scissors, you will need a pair of sharp kitchen scissors or shears, and a chicken. Place the chicken breast-side up and start by removing the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick, separating the drumstick and the breast, cutting through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the hip bone out of its socket just below the breast. Cut with scissors just past the joint, getting as much meat as possible, including a small meaty "oyster" section next to the tail.
To separate the drumstick from the thigh, cut along the fat line, positioning the scissors between the joints. If you feel resistance, adjust the angle of your scissors until they slide through more easily. You can then further divide the legs by turning each skin side down and cutting through the joints (along the white fat line) to separate the thigh from the drumstick. Repeat this process for the other leg.
If you wish to remove the wings, place the chicken breast-side up with the wings facing away from you. Locate the joint and cut through the skin and joint not the bone. If you encounter resistance, adjust the scissors slightly until they cut through smoothly. For better control, pull the wing away from the chicken as you cut.
To remove the wing tips, cut them off each wing and save them with the backbone for stock. You can then use kitchen scissors to cut along the fat line on the side of the carcass, snipping right through the rib cage to remove the breast.
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Removing the wings with scissors
If you wish to remove the wing tips, cut them off each wing and save them with the backbone for stock. You can also freeze them for later use in stock. When removing the wing tips, stretch out the chicken wing and flip it over so that the inside portion of the wing faces up. This makes it easier to see the joints. Cut at the high ridge or joint between the wing tip and the wingette, then set the tip aside.
Some people prefer to use kitchen scissors instead of a knife when cutting chicken wings, as it can be easier to feel your way around and there is less risk of cutting yourself. It is also a good way to cleanly cut the skin. Sturdy, sharp kitchen shears are recommended for cutting chicken wings.
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Cutting the breast from the chicken with scissors
To cut up a chicken with scissors, you will need a sharp pair of kitchen shears or scissors. It is also helpful to have a cutting board to place the chicken on, as this will give you more control over the cut and help you make straighter cuts.
To cut the breast from the chicken, you will need to first remove the legs and wings. To remove the legs, place the chicken breast-side up and make a slit just behind the drumstick, separating the drumstick and the breast. Cut through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the hip bone out of its socket just below the breast. Cut with scissors just past the joint, getting as much meat as possible, including a small meaty "oyster" section next to the tail. To separate the drumstick from the thigh, cut along the fat line, positioning your scissors between the joints.
To remove the wings, keep the chicken breast-side up and pull the wings away from the body. Cut through the joint and skin to remove the wing. Repeat this process for the other wing.
Now, turn the chicken on its side and use your kitchen shears to cut along the fat line on the side of the carcass, snipping right through the rib cage to separate the breast from the rest of the chicken. You can then debone the chicken breast by making a cut through the centre of the skin over the breast. Locate the breastbone and carefully cut the meat away from the bone using long, smooth strokes, avoiding a sawing motion.
You can further cut the breast into strips or smaller pieces, depending on your preference.
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Using scissors to debone a chicken
First, place the chicken breast-side up and remove the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick, cutting through the skin to expose the meat. Pull the leg away and pop the hip bone out of its socket. Now, cut through the joint, getting as much meat as you can, including the ''oyster' section next to the tail. Repeat this process on the other side.
Next, separate the drumstick from the thigh by cutting along the fat line between the joints. If you feel resistance, adjust the angle of your scissors until they slide through more easily.
To remove the wings, place the chicken breast-side up with the wings facing away from you. Locate the joint and cut through the skin and joint, pulling the wing away from the body as you cut. Do not cut through the bone. Repeat this process on the other side.
Now, turn the chicken onto its side and use your scissors to cut along the fat line on the side of the carcass, snipping through the rib cage to remove the breast. To debone the chicken breast, make a cut through the centre of the skin over the breast. Locate the breastbone and carefully cut the meat away from the bone using long, smooth strokes, avoiding a sawing motion.
You can now use the chicken meat as desired. Remember to save the leftover bones to make a flavoursome broth or stock.
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Slicing chicken breasts into small pieces with scissors
Firstly, ensure your scissors are sharp and suitable for cutting meat; kitchen shears are ideal. You can also use a sharp knife if you prefer, but a long, thin blade is recommended for delicate cuts around joints. Having the right tools will make the process much easier.
Next, place the chicken breast-side down on a cutting board. If you wish to remove the wings, pull each wing away from the body and cut through the joint, repeating on the other side. You can also remove the wing tips by cutting them off and saving them for stock.
Now, turn the chicken on its side. Using your scissors or kitchen shears, cut along the fat line on the side of the carcass, snipping through the rib cage. You can then debone the chicken breast by making a cut through the centre of the skin and carefully cutting the meat away from the bone with smooth strokes.
Finally, to slice the chicken breast into small pieces, you can cut it horizontally into two slabs. Stack these together and make slices along the long dimension. Alternatively, you can cut the chicken while it is still slightly frozen, as this will make it firmer and easier to cut into small pieces.
Remember to maintain good hygiene practices when handling raw chicken and always wash your hands and equipment thoroughly after use.
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Frequently asked questions
Place the chicken breast-side up with the wings facing away from you. Pull the wing away from the body and cut through the joint and skin (not the bone). Repeat on the other side.
Cut along the fat line, positioning the scissors between the joints. If you feel resistance, adjust the angle of your scissors until they slide through more easily.
Place the chicken breast-side up and start by removing the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick, separating the drumstick and the breast, cutting through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the hip bone out of its socket just below the breast. Cut with scissors just past the joint, getting as much meat as possible, including the "oyster" section next to the tail.
Turn the chicken on its side and cut downward through the rib cage and then shoulder joints.
