Jake Harper
Learning how to cut up a chicken is a useful kitchen skill that can save you money. While it may seem intimidating, it is actually quite easy. This skill is especially useful if you want to preserve the wishbone, which is considered the best piece by some. In this paragraph, we will introduce you to the basic steps of cutting up a chicken with a wishbone, so you can confidently prepare this versatile protein at home.
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What You'll Learn
Cut off the wings
To begin cutting up a chicken with the wishbone intact, lay the chicken on a cutting board with the neck facing towards you. First, you will want to cut off the wings. Grab hold of the wing and gently pull it outwards from the chicken. With your knife in the other hand, make a cut into the skin around the base of the wing. Feel for the joint and cut through the socket space between the wing bone and shoulder joint. Continue cutting around the wing bone, cutting into the breast to include a portion of breast meat with the wing. This ensures that those eating the wings will get a bit more meat with their wing portions.
When cutting the wings off a chicken, it is important to use a sharp knife. Dull knives can slip and are more dangerous than sharp knives. It is also important to be aware of the location of the wishbone, as you will want to avoid cutting into it when removing the wings. The wishbone is located in the middle of the chicken breast, forming an inverted "V" shape.
To remove the wishbone, run your index finger up and down the center of the chicken breast until you feel the keel bone. As your finger moves towards the neck, the keel bone will disappear and only soft tissue will remain. Make a horizontal cut at this spot, using a chef's knife for a smaller bird or poultry shears for a larger one. This will give you a U-shaped piece with the wishbone intact.
With the wishbone removed, you can continue cutting up the chicken. The final product will be nine pieces of chicken: two drumsticks, two thighs, two wings, and three pieces of breast meat. In addition, you will have the back for stock or soup, as well as the liver, heart, gizzard, and neck.
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Remove the wishbone
To remove the wishbone from a chicken, start by placing the chicken on a cutting board with the neck facing towards you. Using a sharp knife, cut an inverted "V" into the chicken breast, cutting down each side towards the bird's shoulder. Pull this cut section away from the rest of the breast. Then, cut through the joints on each side where the collarbone attaches to the breastbone. You can now cut the breast into two halves.
Now, focus on the wishbone itself. Run your index finger up and down the center of the chicken breast until you feel the keel bone disappear into soft tissue closer to where the neck was. This is where you will make a horizontal cut. For smaller birds, a chef's knife should suffice, but for larger birds, you may need poultry shears. Cut through completely to obtain a U-shaped piece with the wishbone intact.
Turn the remaining breast piece over and slice through the thin membrane covering the keel bone. Use your fingers or a boning knife to carefully scrape the breast meat away from the keel bone on both sides, stopping when you reach the point where the keel bone connects to the overlying skin.
Finally, to remove the wishbone, make two shallow cuts with a paring knife along each side of the bone. Insert your index finger into the left hole and your middle finger into the right hole, grip the wishbone, and pull it out. Alternatively, you can use your knife to cut it out instead of pulling it out with your fingers.
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Cut out the breast
To cut out the breast of a chicken with the wishbone intact, first lay the chicken on a cutting board with the neck facing towards you. Run your index finger up and down the center of the chicken breast until you feel the keel bone disappear and only soft tissue remains. This is where you will make a horizontal cut. Depending on the size of the bird, you may be able to cut through the breast with a chef's knife, or you may need to use poultry shears. Make the cut and set the U-shaped piece with the wishbone aside.
Turn the remaining piece of the breast over and slice through the thin membrane covering the keel bone. Use your fingers or a boning knife to scrape the breast meat away from the keel bone on both sides until you reach the point where the keel bone is joined to the overlying skin.
Now, you will cut the breast into two halves. With your knife, cut down along one side of the blade-shaped breastbone that runs down the middle of the chicken breast. Gently pull the breast meat away from the chicken with one hand and use your knife to slice it away from the rib cage by running your knife close to the bones. The breast meat should come away in one nice whole piece.
To remove the wishbone, make two shallow cuts with a paring knife along each side of the bone. Then, stick your index finger into the left hole and your middle finger into the right hole, grip, and pull. Alternatively, you can use your knife to cut it out.
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Use a sharp knife
When cutting up a chicken with a wishbone, it is important to use a sharp knife. Dull knives can slip and are more dangerous than sharp knives. A sharp knife will also make cutting through the joints and bones much easier.
Start by laying the chicken on a cutting board with the neck end facing you. Using a sharp knife, cut off the wings. Hold the wing gently outwards from the chicken with one hand and make a cut into the skin around the base. Cut through the socket space between the wing bone and shoulder joint, feeling for the joint as you go. Continue cutting around the wing bone, cutting into the breast to include a portion of breast meat.
Now, you will turn your attention to the wishbone. Imagine where the wishbone is situated and cut an inverted "V" into the chicken breast to cut it out, along with a nice portion of white meat. Start by making a diagonal cut down each side, toward the shoulder of the bird, about two inches in from the top. Pull this meat away from the rest of the breast and cut through the joints on each side where the collarbone attaches to the breastbone.
With the wishbone piece removed, you can now focus on cutting out the two halves of the breast. Use the tip of your sharp knife to cut down along one side of the blade-shaped breastbone. Pull the breast meat away gently with one hand while using your knife to slice it away from the rib cage. Run your knife close to the bones until the breast meat comes away in one whole piece.
Using a sharp knife throughout this process will ensure clean cuts and make it easier to navigate the various joints and bones of the chicken.
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Cut through joints
To cut through the joints of a chicken with a wishbone, you must first cut off the wings. Hold the wing in one hand and pull it gently outwards from the chicken. With your knife in the other hand, make a cut into the skin around the base of the wing, feeling for the joint. Cut through the socket space between the wing bone and shoulder joint. Continue cutting around the wing bone, cutting into the breast to include a portion of breast meat with the wing.
Next, you will cut the breast into three pieces, one with the intact wishbone. Feel for the keel bone by running your index finger up and down the center of the chicken breast. As your finger moves towards where the neck was, the keel bone will disappear, and only soft tissue will remain. This is where you will make a horizontal cut. Depending on the size of the bird, you may need to use a chef's knife or poultry shears. Cut through completely to create a U-shaped piece with the wishbone intact. Set this piece aside.
Now, turn the remaining piece of the breast over. Slice through the thin membrane covering the keel bone. Use your fingers or a boning knife to scrape the breast meat away from the keel bone on both sides. Keep scraping until you reach the point where the keel bone connects to the overlying skin.
Finally, to remove the wishbone, free it from the meat by inserting your finger behind it and then pinching it with your index finger and thumb. Pull it in a downward motion. Alternatively, make two shallow cuts on either side of the bone with a paring knife and then use your fingers to grip and pull it out.
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Frequently asked questions
First, make sure your knife is sharp. Place the chicken on a cutting board with the neck facing towards you. Cut off the wings by pulling them gently outwards and cutting through the socket space between the wing bone and shoulder joint.
Run your index finger up and down the center of the chicken breast. As your finger moves towards the neck, you will feel the keel bone disappear. Make a horizontal cut at this point. Cut through the breast with a chef's knife or poultry shears to create a U-shaped piece with the wishbone intact.
Make two shallow cuts with a paring knife on either side of the wishbone. Insert your index finger into the left hole and your middle finger into the right hole, grip, and pull the wishbone out. Alternatively, you can use a knife to cut it out.
