Cutting a whole chicken might seem intimidating at first, but with a little practice and the right technique, it becomes a simple and rewarding kitchen skill. Not only does cutting your own chicken save money, but it also gives you fresh, customized pieces perfect for any recipe. Let’s walk through how to cut a chicken easily, piece by piece.
What You’ll Need
– A whole chicken (thawed if frozen)
– A sharp chef’s knife or kitchen shears
– A sturdy cutting board
– Paper towels for drying the chicken
– A bowl for scraps
Step 1: Prepare Your Workspace
Start by patting the chicken dry with paper towels. Place it breast-side up on your cutting board. Having a sharp knife is key-it makes cutting through joints easier and safer.
Step 2: Remove the Legs
Gently pull one leg away from the body and slice through the skin between the leg and the breast. Bend the leg back until you feel the joint pop out of its socket. Cut through the joint to detach the leg quarter (which includes the thigh and drumstick). Repeat on the other side.
Step 3: Separate the Drumsticks from the Thighs
If your recipe calls for smaller pieces, separate the drumstick from the thigh by cutting through the fat line between them. Feel for the joint and cut through it, avoiding the bone. This gives you two smaller, versatile pieces.
Step 4: Remove the Wings
Pull one wing away from the body and cut through the joint where it attaches to the breast. The wing should come off easily. Repeat for the other wing. You can also remove the wing tips if you want to save them for making stock.
Step 5: Remove the Backbone
Flip the chicken over so the breast side is down. Using kitchen shears or your knife, cut along each side of the backbone to remove it. Save this for homemade chicken stock-it’s full of flavor!
Step 6: Separate and Cut the Breast
Flip the chicken breast-side up again. Locate the breastbone in the center and cut down along it to separate the two breast halves. If the breasts are thick, you can cut each half in half again to create smaller, more evenly sized pieces. This helps the chicken cook evenly.
Tips for Safety and Efficiency
– Always cut through joints, not bones, to make the process smoother.
– Keep your knife sharp to reduce slipping and accidents.
– Use a non-slip cutting board or place a damp towel underneath it.
– Wash your hands and sanitize your cutting board after handling raw chicken.
Cutting a whole chicken into parts may seem tricky at first, but once you get the hang of it, it’s a quick and practical skill that lets you customize your meals and save money. Plus, you get the bonus of leftover bones perfect for making rich, homemade chicken stock.
Ready to try it yourself? Grab a chicken, your sharpest knife, and get started!