Packaged chicken parts are often poorly trimmed, randomly sized, and more expensive pound for pound than a whole chicken. By cutting up a chicken yourself, you get more evenly sized pieces for grilling, frying, sautéing, or stewing. A sturdy chef's knife and a washable cutting surface are the only tools you will need. As a bonus, the leftover chicken back is a great addition to the stockpot. You can freeze it until you are ready to make stock.
Step By Step Instructions
- Pull out each of the wings and cut through the first joint, leaving the meatiest portion of the wing attached to the breast.
- Hoist the chicken off the surface by the end of the drumstick to loosen the leg. Slice through the skin to expose the leg's interior.
- Forcefully bend the leg away to expose the joint. Insert the knife point between the ball and socket to separate the joint.
- Cut the leg away from the body as close to the backbone as possible.
- Follow the line of fat that divides the drumstick from the thigh to cut down through the joint that separates the two parts.
- Starting at the tail end, cut through the ribs to free the backbone. Chop through the collarbone to completely cut off the back.
- Flatten the breast with your hand, then cut down through the breastbone with some force to separate the halves.
- Divide each half breast in half again. Cut at an angle to make two evenly sized pieces.
You know should have 10 well cut pieces of chicken ready to cook in your favorite recipe.
