Jake Harper
Knowing how to divide a chicken into eight pieces is a valuable skill for any home cook. Not only is buying a whole chicken and butchering it yourself more economical, but it also gives you greater control over the size of the portions and allows you to use the leftover carcass to make delicious stocks. In addition, you can use the chicken pieces in multiple recipes, from chicken nuggets to grilled chicken thighs and legs. So, grab a sharp knife or a pair of kitchen shears and get ready to learn how to divide a chicken like a pro!
Characteristics and Values
| Characteristics | Values |
|---|---|
| Chicken Placement | Breast side up or down, depending on the cut |
| Knife Type | Sharp, boning knife or kitchen shears |
| Cutting Action | Run knife down the center of the breasts, then slice down |
| Wing Removal | Cut through the socket/ball joint on each side |
| Leg Removal | Cut through the skin between the thigh and breast, then cut through the joint |
| Drumstick and Thigh Separation | Cut through the joint between the two |
| Breast Removal | Run knife from top of chicken to bottom, through wishbone and breastplate to wing bone |
| Carcass Use | Trim excess fat and use for stock |
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What You'll Learn
Cutting the breast into two halves
To cut the chicken breast into two halves, you will need a very sharp knife. A boning knife or a chef's knife are two good options for cutting chicken. You should also place a folded kitchen towel under your hand to protect it from the knife.
First, place the chicken breast skin-side down on a cutting board. Identify the middle of the breast, and use your knife to cut through the breastbone and cartilage. This will leave you with two breast halves.
If you are planning to cut the breast into smaller pieces, there are a few options. You can cut each breast half in half again, crosswise. You can also try butterflying the breast, which means slicing it horizontally almost all the way through and then opening it like a book. If you then cut the butterflied piece through the middle, you will have two thin, even pieces of chicken. This technique is perfect for recipes that call for stuffing or filling, as it creates a more uniform thickness.
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Removing the wing
To remove the wings of a chicken, you must first identify the joint where the wing attaches to the breast. You can do this by wiggling the wing to determine the joint's location. Once you have located the joint, use a sharp knife to cut through the ball joint where the wing meets the breast. Make sure to cut through the socket to remove the first two joint sections of the wing. Repeat this process on the other side to remove the other wing.
Alternatively, you can start by running a sharp knife down the center of the breasts, slicing them in half. Then, pull out one of the wings and cut through the socket to remove the first two joint sections. Repeat this process on the other wing.
Another approach is to begin by making a cut through the skin, down the middle of the carcass, starting from the neck end and ending just above the parson's nose. Then, make a cut on either side of the parson's nose. After that, you can identify the oysters, which are located at the top of the thigh on the carcass. Once you have located the oysters, tuck the attached wing tips behind the breasts. Imagine a line from the bottom of the wing to the "cleavage" and cut through the meat with your knife. Then, cut through the bone with scissors to create a diamond-shaped breast piece and a smaller, thicker piece with the wing attached. Finally, trim off the end wing pinion.
When removing the wings, it is important to use a sharp knife, such as a boning knife or a paring knife, to ensure precise cuts. Additionally, you may want to use kitchen shears or scissors for certain steps, such as cutting through the bone. Always be mindful of your hand placement and use a cutting board to stabilize the chicken during the butchering process.
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Separating the leg
To separate the legs, pull a leg away from the body to see where it attaches. Cut through the skin between the thigh and the breast, continuing to pull the leg and cut through to the joint. Now, you can separate the drumstick from the thigh by cutting through the joint that connects them.
To separate the thigh from the drumstick, turn the leg skin side down and cut through the joint, along the white fat line. Repeat this process for the other leg.
You can skip the step of separating the thigh from the drumstick if you wish to roast the chicken leg as a 1/4 chicken portion.
After cutting, the chicken can be stored in an airtight container or zip-top bag on the bottom shelf of the refrigerator for up to 2 days. To freeze, wrap the chicken pieces with plastic wrap, followed by foil, and then place them in a zip-top bag for up to 9 months.
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Dividing the drumstick and thigh
Firstly, with the chicken breast side up, pull one of the legs away from the body. This will help you identify where the leg attaches to the body. Next, take a sharp knife and cut through the skin between the thigh and the breast. Continue to pull on the leg while cutting, and follow through to the joint. Cut through the joint to remove the leg from the body.
Now that the leg is removed, you can separate the thigh from the drumstick. To do this, you will need to identify the joint between the thigh and drumstick. This is located by wiggling the leg a bit and feeling for where the thigh meets the socket in the back. Use a boning knife or a sharp paring knife to cut through this joint, separating the thigh and drumstick.
Repeat this process for the other leg, and you will have successfully divided the drumsticks and thighs into four separate pieces. This will give you more options for cooking and portioning your chicken. Remember always to use sharp knives and be careful when cutting to avoid any accidents.
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Storing the chicken
After cutting up a whole chicken, you can store the pieces in the refrigerator for up to two days. Place the chicken on the bottom shelf of the refrigerator in an airtight container, a zip-top bag, or wrap individual pieces in plastic wrap. Put a plate or container underneath to catch any juices that may leak.
If you don't plan on using the chicken within two days, it's best to freeze it. To freeze, first wrap the chicken pieces with plastic wrap, then cover them with foil, and finally, place them in a zip-top bag. Frozen chicken can be stored for up to nine months.
It is important to handle raw chicken with care to prevent cross-contamination. Always wash your hands, utensils, and surfaces after handling raw chicken, and avoid washing the chicken itself, as this can spread bacteria.
Additionally, if you are storing chicken that has been previously packaged, note that the "best before" date may no longer be accurate once the seal is broken. The chicken should be treated like any other raw meat that hasn't been specially packaged, and it is recommended to use it within a couple of days.
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