Jake Harper
Cutting up a chicken with shears is a useful culinary skill to have. It can save you money compared to buying pre-cut chicken pieces, and you can cut the chicken into the desired number of pieces. Using shears is also safer than using a knife, as you don't risk cutting yourself. You can use regular kitchen shears, but poultry shears are spring-loaded, making it easier to cut through bones. When cutting up a chicken with shears, it is important to cut through the joints rather than the bones. You can use the shears to cut through the skin and meat, and then bend the bones away from each other to snap the joint out of the socket.
Characteristics and Values Table for Cutting Up a Chicken with Shears
| Characteristics | Values |
|---|---|
| Type of Shears | Kitchen shears, poultry shears, butcher shears, EMT shears, fabric scissors |
| Advantages | Easier to manoeuvre than knives, reduced risk of cutting yourself, can be used to cut through bones, cheaper than pre-cut chicken, useful for grilling or pot at the table, easy to clean |
| Cutting Process | Cut through joints, not bones, cut through rib cage and shoulder joints, separate breast from back, slice skin between leg and breast, cut down to where leg meets body, pull leg up and away from body, cut through joint to remove leg |
| Number of Pieces | Six to ten pieces, depending on further division |
| Other Uses | Spatchcocking chicken, cutting turkey ribs, opening packages, trimming flowers, nutcracking, jar opening, screwdriving |
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What You'll Learn
Using shears is safer and easier than a knife
Using shears is safer and easier than using a knife when cutting up a chicken. Firstly, shears are less likely to slip, reducing the risk of cutting yourself. The spring-loaded design and leverage of shears also reduce hand strain, making them more comfortable to use and less likely to cause repetitive strain injuries.
Shears are also better suited to cutting through bones, which is often a necessary part of cutting up a chicken. They are designed to withstand the force required to cut through bone, whereas knives may dull quickly and chip against thick bones. The corrugated, serrated blades of shears are built for this purpose and can cut through bone and cartilage with ease.
In addition, shears are useful for cutting up a chicken in specific ways, such as butterflying or spatchcocking. They can easily cut through the rib cage and backbone, allowing the chicken to lay flat for roasting. This technique is more difficult to execute with a knife, which lacks the same level of dexterity as shears.
While some people may prefer to use a knife for longer cuts or when precision is required, shears are generally safer and more efficient for cutting up a chicken. They reduce the risk of injury, are better suited to cutting bone, and excel at certain cutting techniques.
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Cut through joints, not bones
When using shears to cut up a chicken, it is important to focus on cutting through the joints, rather than the bones. This is the key to successfully butchering a chicken. By cutting through the joints, you can easily separate the different parts of the chicken without having to worry about cutting through the bone.
To start, 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. Depending on your skill level, you may find it easier to use shears for this step. The shears can provide better control and reduce the risk of accidentally cutting yourself.
As you work through the butchering process, remember to focus on the joints. Snip a little of the flesh away at each joint and then forcefully bend the bone back away from each other to snap the joint out of the socket. This technique will allow you to separate the different parts of the chicken without cutting through bones.
For example, when separating the legs, turn the chicken so that it is skin side down. Cut through the joints along the white fat line to separate the thigh from the drumstick. Repeat this process for the other leg. You can also use this technique to separate the breast from the back of the chicken.
By following this approach and focusing on cutting through the joints rather than the bones, you can effectively cut up a chicken using shears. This method prioritises control, precision, and safety, making it a popular choice for both beginners and experienced cooks.
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Cut the chicken breast in half
To cut a chicken breast in half, you can use a knife or a pair of sharp kitchen shears.
If you are using a knife, place the chicken breast on a cutting board with the flat, smooth side down. Position your non-cutting hand on top of the chicken breast, with the thick part of the breast towards your fingers and the thin point towards your wrist. Carefully slice the breast horizontally, starting with the long, thicker end and cutting to the thinner end. This technique is called butterflying, and it results in a more uniform thickness. You can then cut the butterflied breast in half down the middle to create two chicken cutlets.
If you are using kitchen shears, place the chicken breast on the cutting board skin-side up. Make a shallow first cut that slices through the skin and a little bit of the flesh, ensuring an even piece of skin for each breast half. Then, make a second cut to slice through the remaining flesh and bone.
It is important to note that the key to successfully cutting up a chicken is to cut through the joints, not the bone. You can do this by snipping a little of the flesh away at the joint and then forcefully bending the bone back to snap the joint out of the socket.
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![Kitchen Shears, [Easier Spatchcock] Heavy Duty Kitchen Scissors, All Purpose for Food Turkey Fish Meat Chicken Bone Cutting, Ultra Sharp Poultry Shears for Cooking, Barbecue, Dishwasher Safe](https://m.media-amazon.com/images/I/61d5RSvq3rL._AC_UL320_.jpg)
Separate the legs from the body
To separate the legs from the body of a chicken using shears, start by placing the chicken breast-side up on a cutting board. Pull each leg away from the body and slice through the skin between the breast and the drumstick. You can trim away any excess fat from the chicken at this point.
Turn the chicken onto its side and bend each leg back until the thighbone pops out of its socket. You should then cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
You can use a sharp pair of kitchen shears to cleanly cut the thigh away from the body. This method is safer than using a knife, as you can more easily feel your way around with scissors and avoid the risk of the knife slipping.
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Save the bones for stock
When cutting up a chicken with shears, it's important to remember that the key to successful butchering is to cut through the joints, not the bones. That being said, you can still save the bones for stock.
While some people opt to use a knife or cleaver to cut through chicken bones, others find that kitchen shears are a safer and more efficient option. Kitchen shears allow you to feel your way around the chicken, reducing the risk of cutting yourself. They also do a nice job of cleanly cutting the skin.
However, not all kitchen shears are created equal when it comes to cutting through bones. Some people recommend using heavy-duty poultry shears or a boning knife for thicker bones. Others suggest applying pressure to the spine, as if doing CPR, to create space between the vertebrae before using shears to cut through.
Even if you're primarily using shears to cut up your chicken, it's a good idea to have a knife on hand for trimming away any excess fat or cutting through particularly tough joints. A thin, flexible, sharp knife is best for this purpose.
Once you've cut up your chicken, don't throw away the bones! You can save them in a zip-top bag in the freezer until you have enough to make a batch of chicken stock or broth. Wingtips, in particular, are rich in collagen, which gives body to stock and broth. So, be sure to include them in your stock-making efforts.
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Frequently asked questions
Using shears to cut up a chicken is a safer alternative to using a knife as it removes the risk of accidentally cutting your hands. It is also easier to feel your way around with shears and they do a nice job of cleanly cutting the skin.
You can use a regular set of kitchen shears, although you may want to use poultry shears instead. They are spring-loaded, making it easier to cut through the tough breastbone. If you don't have either of these, you could use a cheap set of EMT shears.
First, turn the chicken upright with the neck touching the cutting board. Cut down along the edge of the breastbone, cutting through the ribs. Then, separate the breast with two passes of the shears. The first pass will be a shallow cut through the skin and a little bit of flesh. The second pass will cut through the remaining flesh and bone.
