How to cut up a whole chicken
With spring here and summer just around the corner, I thought how about showing you “How to cut up a whole chicken”. It’s so easy, very economical and you can use the whole chicken! Breasts for a nice entrée for two, marinate and grill the thighs, deep fry the drumsticks, roast the wings, use the carcass for stock and even the left over skin can be rendered down and used for roasting potatoes or frying an egg!
A Step-by-Step Guide to Cutting a Whole Chicken into 8 Parts
Lay the bird on the chopping board. Wiggle a wing to determine where the joint attaches to the breast. To separate the wing from the breast, use a sharp knife to cut through the ball joint where it meets the breast. Repeat with the other wing.
Pull a leg away from the body to see where it attaches. To remove the whole leg, first cut through the skin between the thigh and the breast. Continue to pull on the leg and wiggle it a bit to determine where the thigh meets the socket in the back. Cut through that joint. Repeat with the other leg.
Place each leg skin-side down. Flex to see where the ball joint between the drumstick and thigh is located. Look for the thin line of fat that was perpendicular to the body. Cut through the line of fat to separate the thigh and drumstick. Repeat with the other leg.
Rest the chicken on its back, the breast should be facing you, take you knife and run it down just off center of the breast bone. Cut through the skin and flesh until your knife reaches the breast cage, keeping your knife to the bone, remove the whole breast completely. Repeat with the other side.
Next: Step 6 »
You should be left with the carcass, remove all the skin. You should now have 8 pieces of chicken to cook or store for later use and 1 carcass that can be used for stock, the left over skin can be rendered and used for roast potatoes or frying.