How to Cut Up a Chicken
Master the essential culinary skill of breaking down a whole chicken with this step-by-step guide on "How to Cut Up a Chicken." Perfect for home cooks and aspiring chefs, this recipe teaches you how to efficiently portion a whole chicken into 10 precise pieces—including drumsticks, thighs, wings, and breast halves—using simple tools like a sharp chef’s knife and kitchen shears. Learn pro tips like patting the chicken dry to ensure safety and precision, as well as how to locate and cleanly cut through joints for perfectly portioned pieces. Whether you’re prepping for a hearty chicken stew, grilling, or saving the backbone for homemade stock, this quick 15-minute method is your go-to guide for getting the most out of your poultry.
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Ingredients
- 1 piece Whole chicken
- 1 piece Cutting board
- 1 piece Sharp chef’s knife
- 1 pair Kitchen shears
- 2 sheets Paper towels
Directions
Step 1
Start by ensuring your workspace is clean and sanitized. Place the whole chicken on a sturdy cutting board breast-side up.
Step 2
Pat the chicken dry with paper towels to prevent slipping during cutting.
Step 3
Using a sharp chef’s knife, locate the joint between the thighs and the body. Pull one leg away from the body and cut through the skin to expose the joint.
Step 4
Bend the thigh backward at the joint until it pops, then slice through the joint to separate the thigh and drumstick from the carcass. Repeat on the other side.
Step 5
To separate the drumstick from the thigh, locate the joint connecting them by bending the leg piece. Slice cleanly through the joint. Repeat with the other leg.
Step 6
Next, remove the wings. Pull one wing away from the body and slice through the joint where it meets the breast. Repeat on the other side.
Step 7
To remove the backbone, flip the chicken over so it’s breast-side down. Use kitchen shears to cut along both sides of the backbone, removing it completely.
Step 8
Flip the chicken breast-side up and press down on the breastbone to flatten it slightly. Slice down the center to separate the two breast halves.
Step 9
Trim away any excess skin, fat, or cartilage as needed. Your chicken is now divided into 10 parts: 2 drumsticks, 2 thighs, 2 wings, 2 breasts, and 1 backbone (which can be reserved for stock).
Step 10
Store the chicken pieces in an airtight container or use them immediately in your preferred recipe.
Nutrition Facts
| Serving size | 1602 grams (1602.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 200 |
| Total Fat 11.30g | 14% |
| Saturated Fat 3.20g | 16% |
| Cholesterol 105mg | 35% |
| Sodium 115mg | 5% |
| Total Carbohydrate 0.00g | 0% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 0.00g | |
| Protein 26.60g | 53% |
| Vitamin D 0IU | 0% |
| Calcium 15mg | 1% |
| Iron 1mg | 7% |
| Potassium 312mg | 7% |
Source of Calories