How to Cut a Whole Chicken
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5
How to Cut a Whole Chicken
Description
This guide starts by positioning the whole chicken breast side up and making a cut across the breast plate to divide the breasts. Wings are separated by cutting through their joint sockets. The legs are separated from the breast by cutting along the skin line, and drumsticks are detached from thighs by slicing between joints. Cutting along the breastbone and wishbone separates the breasts from the wing bones, with multiple passes to free the meat and careful use of knife or shears to remove bones if boneless breasts are desired.
The result is eight distinct pieces: two breasts, two thighs, two drumsticks, and two wings. This breakdown facilitates cooking customization, portioning, and presentation. Using a sharp knife helps ensure clean cuts and safer handling.
This technique is useful for those who buy whole chickens for cost savings or prefer fresh cuts over pre-portioned pieces. It supports versatility in preparing and serving chicken according to different recipes or preferences.
Ingredients
- 1 chicken whole
Instructions
- Place the chicken breast side up with the feet of the chicken facing you on a cutting board. Run a sharp knife across the middle of the breasts, at the breast plate.
- Remove the first two joint sections of the wing by cutting through the socket on each side of the chicken.
- Run a knife along the skin between the legs and the breast meat to separate the two, pulling the legs back to see where you are cutting.
- Separate the drumsticks from the thighs by cutting right between the joints.
- Run the knife from the far end of the breast towards you and down, following the wishbone and the breastplate, to the wing bone, Make multiple passes with the knife to ensure you are staying close to the breast plate. Pull the breast back with every cut until you are only connected to the wing bone. Cut around the bone using a knife or kitchen shears for a boneless breast.
- You should end up with 8 pieces: two breasts, two thighs, two drumsticks and two wings
Notes
- Sharpen your knife before starting to ensure clean, smooth cuts and reduce the risk of slipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 67mg | 3% |
| Potassium | 180mg | 4% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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