How to Cut Up a Whole Chicken
User Reviews
4.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 Units
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Course
Main Course
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Cuisine
American
How to Cut Up a Whole Chicken
Description
This guide details how to segment a whole raw chicken into traditional cuts using simple cutting and joint-dislocating techniques. Starting with leg removal, it instructs to find where the thigh meets the breast, cutting skin and bending the thigh to expose and cut through the joint cleanly. Separate drumsticks from thighs by slicing along the fat line. Wings are detached by feeling for the wing joint and cutting through it.
Removing the backbone involves finding a fat line along the chicken’s side and cutting with scissors or a knife. The breasts are separated by making a small cut between them, then breaking through the bone by hand pressure before slicing into two pieces. This process yields two wings, thighs, drumsticks, breasts, and the backbone, allowing use in various dishes that require specific parts.
Following this method provides efficient, safe segmentation of a whole chicken for meal prep or portioning prior to cooking. Knowing how to identify joints and handle the chicken properly reduces waste and eases preparation.
Ingredients
- 1 chicken
Instructions
- Start by removing the legs by finding the space that connects the thigh with the breast. Cut the skin to see the bone on the inside. Bend the thigh to pop the bone until you see the joint, then proceed to cut the joint with a knife.
- To separate the drumsticks from the thighs, find the fat line and cut along it using a sharp knife.
- To separate the wings, use your finger to get a feeling where the joint is and cut through to separate it.
- Separate the back bone from breast by turning the chicken to its side to find a fat line and cutting through it with scissors.
- To separate the breast, make a small cut in between the breast, turn the breast over and applying hand pressure, break the bone. Now, it should be easy to cut the breast into two pieces.
- Your end result should yield two each of wings, thighs, breasts, drumsticks, and the backbone. Use in your favorite chicken recipes!
User Reviews
Overall Rating
4.7
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