FREE MEMBERSHIP!

Save your favourite recipes! Add tags, reviews, recipes and more. Free and easy!

Related categories


Cutting Up a Whole Chicken

Article by: Allrecipes  |  Photo by: Allrecipes
Cutting Up a Whole Chicken
1 of 14
<
>
Cutting up a whole chicken can be an intimidating task for those of us who are so used to buying supermarket packaged chicken pieces. However, once you've learned how to do it, it becomes easy. Plus, most importantly it will save you money! Buying a whole chicken is cheaper than buying the pieces, and the leftover parts can be used for making soup stocks. The same method can be used for cutting up duck and other fowl.
Step-by-step method on cutting up whole chicken.
A money-saving skill you can learn that will give you the versatility to try out new recipes.

1 Cutting Up a Whole Chicken step photo 1
Place the chicken breastbone-side up on a clean, flat cutting surface.
2 Cutting Up a Whole Chicken step photo 2
Use a standard, sharp kitchen knife to slice off the wing joints. The wings can be set aside and reserved for stock. One breast and leg is removed at a time. Follow steps 3 through 9 to remove the breasts and legs.
3 Cutting Up a Whole Chicken step photo 3
Make a shallow incision running along one side of the breastplate.
4 Cutting Up a Whole Chicken step photo 4
Deepen the incision by slicing into the chicken toward the rib cage. Pull the meat away from the rib cage as you slice down. As you progress further into the bird, slide the knife off of the rib cage repeatedly to ensure that you are removing any meat attached to the rib cage.
5 Cutting Up a Whole Chicken step photo 5
Your knife will come to a point, just underneath the wishbone, where the wing joint meets the rib cage. The wing joint cartilage is soft enough to slice through easily. Slice completely through the joint, stopping only when your knife reaches the cutting surface. At this point, the breast is almost completely off the bird.
6 Cutting Up a Whole Chicken step photo 6
Slice through the skin that runs from the tail end of the bird to the point where the leg meets the breast.
7 Cutting Up a Whole Chicken step photo 7
The breast should come off of the bird with little effort. Pull the breast outwards, away from the bird, being careful not to rip or tear the flesh. You might need to slice through some still-attached skin to remove the breast.
8 Cutting Up a Whole Chicken step photo 8
Cut through the leg joint until you reach the point where the leg bone meets the body. This joint can be difficult to cut through, so stop cutting when you reach bone. Don't try to cut through the leg bone.
9 Cutting Up a Whole Chicken step photo 9
Grasp the leg and pull it behind the bird, pressing your fingers into the back of the joint until the joint pops loose. You will feel the bone pop out of the socket. Remove the leg by cutting in and around the joint. Keep cutting until you have freed the leg from the body. Now, turn the bird around and remove the other breast and leg the same way, following steps 3 through 9.
10 Cutting Up a Whole Chicken step photo 10
The carcass, along with the wings, can be used for making soup stock. (See our Making Chicken Stock article for tips.)

Making Chicken Stock
11 Cutting Up a Whole Chicken step photo 11
You can debone the final cuts of meat further, or cook them whole, depending upon your recipe requirements. (See our Deboning a Chicken Breast and Deboning a Chicken Thigh articles.)

Deboning a Chicken Breast
Deboning a Chicken Thigh
12 Cutting Up a Whole Chicken step photo 12
Put your chicken pieces to good use in these recipes:

Chicken Adobo
Gardener's Chicken
Kuzi Ayam
Vietnamese Golden Chicken Wings
Article provided by:
Allrecipes

  My reviews

Share your thoughts. Add a comment or review.Click emotions to add.

How would you rate it overall?

Not great Excellent
How difficult was it to prepare?

History

My recently viewed recipes


My recent searches


Related recipes