Whether you’re cooking for yourself or a hungry clan, a whole chicken is an absolute budget-friendly powerhouse.
It’s not uncommon to stumble upon amazing deals where whole chickens are priced at around a dollar per pound, resulting in a mere five bucks for the entire bird.
A whole roasted chicken can easily feed a family, provide multiple meals for a couple, or even last a whole week for an individual.
But what if you have different culinary plans in mind?
Perhaps you’re craving fried or baked chicken, or maybe you want to grill the breasts while braising the thighs and drumsticks.
In that case, it’s time to master cutting up a whole chicken, and break that bird down into its individual parts: the juicy breasts, succulent thighs, flavorful drumsticks, and delectable wings.
Not only will you save some money by doing this, compared to buying the chicken parts separately, but you can also take it a step further.
However, it’s not just about the financial aspect.
The real beauty of cutting up a whole chicken lies in the gratifying feeling of accomplishment and self-reliance in the kitchen.
Plus, you get to make some amazing homemade stock while you’re at it. Talk about maximizing your culinary skills and resources!
So, if you’re ready to embrace the art of cutting up a whole chicken, get ready to experience the joy of being a kitchen maestro.
Stay tuned for our step-by-step guide that will empower you to conquer this culinary endeavor with finesse and confidence.
Get ready to elevate your cooking game and savor every delicious moment!
Essential Tools for the Job
Before we embark on the exciting journey of cutting up a whole chicken, let’s make sure we have the right tools at our disposal. Here’s what you’ll need:
A sharp chef’s knife: This trusty companion is an absolute must-have. Make sure it’s nice and sharp for smooth and precise cuts.
A spacious cutting board: Opt for a plastic or acrylic cutting board to prioritize food safety. You’ll appreciate the extra room for maneuvering.
Kitchen shears (optional but highly recommended): While some cooks prefer using only a knife, a sharp pair of kitchen shears can be a game-changer, especially when it comes to removing the backbone.
It’s a handy tool to have on hand.
Now that you have your culinary arsenal ready, let’s dive into the process. Unlike cutting through bones, the goal here is to separate the joints and make precise cuts in between them.
Cutting Up a Whole Chicken: A Step-by-Step Guide
Get ready to unleash your inner chef as we embark on the thrilling journey of cutting up a whole chicken. Follow these simple steps for cutting up a whole chicken:
Position the bird: Place the chicken on your spacious cutting board, with the breasts facing up and the drumsticks pointing towards you.
1. Separate the legs
Gently pull one leg away from the body and slice through the skin between the leg and the body.
Next, bend the thigh downward towards the cutting board, causing the thigh bone to pop out of its socket.
Now, slide your knife into the joint and make a clean cut, separating the leg from the body.
Repeat this process on the other side.
2. Divide the leg sections
Flip one leg section over, so the skin side is facing down.
Locate the line of fat between the drumstick and thigh.
Cut along this line, letting your knife glide through the joint, effectively separating the two pieces.
Repeat the process with the other leg.
3. Remove the wings
Turn the chicken onto its side and pull one wing away from the body.
Feel for the wing joint, which is positioned deeper within the body than you might expect.
Make a small cut on the outside of the joint, then another on the inside, slicing right through the joint and separating the wing from the body.
Repeat the process on the other side. If desired, trim off the wing tips with kitchen shears and save them for making stock.
4. Address the backbone
Flip the chicken over, so the breasts rest on the cutting board.
Locate the line of fat that runs diagonally from the tail end up towards the wing joint.
Using kitchen shears, cut through the ribs along this line on both sides.
Set aside the resulting backbone piece for making flavorful stock.
5. Breast options
For bone-in breasts, leave the chicken breast-side down and cut straight down through the breastbone, effectively splitting the breast into two halves.
If you prefer boneless breasts, flip the chicken over so the breasts are facing up.
Make a shallow cut through the skin between the breasts.
Then, starting with the left side, insert your knife just inside (to the left of) the central piece of cartilage between the two breasts.
Pull the breast meat away from the bone while cutting underneath with your knife until the entire breast comes free from the breastbone.
Repeat the process with the other side.
Keep the breastbone; its ample cartilage makes it ideal for creating a flavorful stock.
Congratulations! You’ve successfully transformed a whole chicken into eight delectable pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.
Now, it’s time to decide whether to cook them immediately or store them for later use.
If freezing, it’s best to wrap each piece individually in plastic and then seal them in a freezer bag.
Now that you’ve mastered the art of chicken-cutting, let your culinary creativity soar as you explore the countless delicious dishes you can create using these versatile chicken pieces.
Enjoy the fruits of your labor and savor the satisfaction of being a culinary maestro!
