How to Cut Up a Whole Chicken (VIDEO)
User Reviews
4.9
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
10 pieces from a whole chicken
-
Cuisine
American
How to Cut Up a Whole Chicken (VIDEO)
Description
Learning how to cut up a whole chicken involves removing the legs by making a careful slit behind the drumsticks and popping the hip bone from its socket. After detaching the legs, the drumstick is separated from the thigh by cutting through the joint along the fat line. Wings are removed by finding and cutting through each joint, taking care to cut the skin and joint rather than bone.
The breast and backbone remain after the legs and wings are removed, making it easier to handle the chicken for various uses. Proper cutting technique ensures minimal meat loss and presents the chicken in manageable pieces for roasting, frying, or boiling.
This method yields two chicken breasts, two wings, two drumsticks, two thighs, and the backbone and breast bone. The bones are often used for making homemade bone broth, providing additional value from the whole bird.
Ingredients
- 1 chicken whole
- 1 sharp knife or Poultry Shears
Instructions
- Removing Chicken Legs - Pat dry chicken with a paper towel. Place chicken breast-side-up and first remove the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick separating the drumstick and the breast, just cutting through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the hip bone out of its socket just below the breast. Cut with a knife just past the joint, getting as much meat as possible including a small meaty "oyster" section next to the tail.
- To separate the drumstick from the thigh, cut along the fat line and you should cut right between the joints - if you feel resistance, shift your knife around until it slides through fairly easily.
- To remove the wings: Place the breast side up with wings away from you. To remove the wings: feel for the joint then cut through the skin and joint (not the bone) - shift the knife around slightly if you get resistance until it goes through easily. Pull the wing up away from the chicken for greater control while cutting.
- To remove the chicken breast: Turn the chicken on its side and cut along the fat line on the side of the chicken carcass with kitchen shears, snipping right through the ribcage. To debone chicken breast, cut through the center of the skin over the chicken breast - locate the breastbone and cut the chicken away from the bone with long strokes (not a sawing motion) and cut all the way down which should completely debone the chicken breast.
Notes
- Use a sharp knife or poultry shears for clean cuts and safety.
- One whole chicken yields 2 breasts, 2 wings, 2 drumsticks, 2 thighs, and bones for broth.
- Follow joint lines carefully to separate parts without cutting bone.
- Save the backbone and breast bone to make homemade bone broth.
User Reviews
Overall Rating
4.9
You'll Also Love
