Cutting up a whole chicken may seem like a daunting task, but with a little practice, it can become an easy and rewarding experience.
Not only can you save money by purchasing a whole chicken, but you can also create a variety of meals by cutting it up into different parts. In this guide, we will show you step-by-step how to cut up a whole chicken.
Before we begin, it’s important to note that safety is a priority when handling raw chicken. Make sure to wash your hands thoroughly before and after handling the chicken and use a clean cutting board and sharp knife.
How to Cut Up a Whole Chicken?
Hare are best 7 steps for Cut Up a Whole Chicken.
1. Remove the Legs
Start by placing the chicken breast-side up on a cutting board. Hold onto one of the legs and use a sharp knife to cut through the skin between the leg and the breast until you reach the joint.
Bend the leg away from the body until you hear a pop, then cut through the joint to separate the leg from the body. Repeat on the other side.
2. Separate the Thighs and Drumsticks
Next, separate the thighs from the drumsticks. Hold onto a drumstick and use a sharp knife to cut through the joint that connects it to the thigh. Repeat on the other side.
3. Remove the Wings
To remove the wings, pull one wing away from the body and cut through the skin between the wing and the breast until you reach the joint. Cut through the joint to separate the wing from the body. Repeat on the other side.
4. Cut the Breast in Half
To cut the breast in half, turn the chicken breast-side down on the cutting board. Use a sharp knife to cut along the breastbone on one side until you reach the ribcage. Repeat on the other side. You will now have two breast halves.
5. Remove the Breastbone
To remove the breastbone, use a sharp knife to cut along one side of the bone until you reach the end. Repeat on the other side. Lift the breastbone out of the chicken and discard.
6. Cut the Breast into Smaller Pieces
To cut the breast into smaller pieces, cut each breast half into two or three pieces, depending on the size you prefer.
7. Optional Step – Remove the Skin
If you prefer skinless chicken, use your fingers or a paper towel to grip the skin at one end of each piece and pull it off.
Now that you have cut up your whole chicken, you can use the different parts for a variety of meals. The breasts can be used for stir-fry or grilled dishes, the thighs and drumsticks are great for roasting or frying, and the wings can be used for appetizers or soups.
Q: Is it cheaper to buy a whole chicken or pre-cut pieces?
A: It is usually cheaper to buy a whole chicken than pre-cut pieces. Plus, you can use the leftover parts to make stock or gravy.
Q: Do I need any special tools to cut up a whole chicken?
A: All you need is a sharp knife and a cutting board.
Q: Can I use kitchen shears instead of a knife to cut up a whole chicken?
A: Yes, kitchen shears can be used to cut up a whole chicken. Just make sure they are sharp and clean.
Q: What are the health risks of handling raw chicken?
A: Raw chicken can contain harmful bacteria such as Salmonella and Campylobacter. To reduce the risk of foodborne illness, make sure to wash your hands and all surfaces that come into contact with the chicken thoroughly.
Q: How long can I store a whole chicken in the refrigerator?
A: A whole chicken can be stored in the refrigerator for up to four days.
Conclusion:
Remove any packaging, giblets, and excess fat from the chicken.
Cut off the wings at the first joint and set them aside.
Cut off the legs at the joint between the drumstick and thigh.
Cut each leg in half at the joint to create drumsticks and thighs.
Cut the breast meat off the bone by slicing down the center of the breastbone and following the ribcage with your knife, cutting as close to the bone as possible.
Cut each breast in half crosswise, creating two portions.
Optional: remove the backbone by cutting along both sides of the spine with kitchen shears or a sharp knife to create two boneless halves.
When you’re finished, you should have two drumsticks, two thighs, two wings, two breast portions, and optionally two boneless halves. Practice and repetition will make this process easier and quicker over time.
