With fewer and fewer stores carrying pre-cut whole chickens, learning to cut up your own is an excellent kitchen skill. You’ll save money and be able to use the meat for many recipes!
Before starting, make sure to have all of the right equipment. Besides a sharp knife, you’ll also need a cutting board and paper towels.
Breasts
A chicken breast is a lean protein that can be prepared in many different ways. Its mild flavor makes it an excellent base for a variety of dishes and can easily be incorporated into sauces and condiments.
One of the easiest ways to cook a chicken breast is to cut it into strips, which can be used in fajitas or fried for a crispy crust. However, it’s important to cut each strip uniformly so that they cook evenly and don’t become soggy in the pan.
To cut the chicken breast, place it skin-side down on a cutting board and take a sharp knife. Slice down the center, cutting away from the bone and cartilage down the breast to separate it into two halves.
The breasts can be broken down into 8 pieces for use in any recipe that calls for them. This will help them cook more evenly and reduce cooking time.
Thighs
If you want to roast chicken thighs for a dish, it is important to cut them into 8 pieces first. This will save you time and ensure that the chicken is properly cooked.
To do this, wash and pat the chicken dry before cutting it into eight pieces. Then, use a sharp knife to separate the breasts from the wings and thigh bone.
After the chicken is separated, you should have eight pieces of meat: two breasts, two thighs and two drumsticks. Also, you will be left with a backbone which can be used for soups or stocks.
To get started, place the chicken on a clean cutting board. With your knife, make a cut between the thigh and leg bone to the hip joint. Bend the leg slightly to free the hip joint from the socket, then cut through. Continue to do this on the other side.
Drumsticks
Whether you’re cooking for a crowd or just need a quick meal, a whole chicken can be easily broken down into various pieces. These include wings, thighs, drumsticks, and breasts.
When cutting a chicken, it helps to touch the meat to help guide your knife. Use your fingers to feel the knuckles and joints to help you determine where to cut.
To start with, separate the breasts from the rest of the chicken by running your chef’s knife across the breast cavity. This will separate the breast from the backbone and make it easier to split the breasts in half.
Next, remove the wing from the breast by running your knife around its skin to expose the shoulder joint. Repeat this process on the other side of the breast.
To separate the thigh from the drumstick, hold the leg with its thigh attached (skin side down) and place your finger on the small empty space between the top of the meaty thigh and the beginning of the thigh bone. Locate a white line of fat that runs between and cut on it.
Wings
One of the most important skills for a cook to have is how to cut chicken into parts. Whether you’re a novice cook or a professional chef, knowing how to break down a whole chicken into its parts is an essential skill that will save you time and money in the long run.
Step 1: Place a wing on a cutting board skin side down. Use your fingers to feel for the joints, which will be knobby and bulbous with a slight curve.
Once you’ve located the first joint, hold the wing steady and cut straight through to the board, slicing through both drumette and wing tip portions. Repeat these cuts until all 8 wings have been separated into 3 pieces:drumette, wingette, and wing tip.
These portions can be used immediately or stored in a bowl for later cooking (and tossed in your favorite wing sauces). You can also save the wing tips for making stock.