How to Cut a Whole Chicken

Ingredients

• 1whole chicken

Instructions

1. 1

   Dry the chicken

   Set the chicken breast side up on a cutting board. Remove the giblets packet and neck from the cavity if included, then pat the chicken dry with a paper towel.

2. 2

   Remove the legs

   Cut through the skin between the breast and drumstick, then pull the leg away from the body to reveal the joint. Cut through the joint and underneath to free the leg, then do the same on the other side.

3. 3

   Separate each leg

   Place a leg skin side down on the board. Find the joint where the drumstick meets the thigh and cut through it to separate the two pieces. Repeat with the other leg.

4. 4

   Remove the wings

   Find the joint where each wing joins the breast. Pull the wing away from the body to expose the joint, then cut through it with a knife or kitchen shears; turning the chicken breast side down can make the joint easier to locate. Shears can offer more control if you are new to this. Repeat on the other side, and remove the wing tips if desired to save for stock.

5. 5

   Separate the backbone

   Turn the chicken on its side and use kitchen shears to cut through the ribs on one side. Repeat on the other side to separate the breast from the backbone, and save the backbone for stock.

6. 6

   Split the breast

   Place the chicken breast side down and make a shallow cut along the breastbone with a knife or paring knife to loosen it. Turn the chicken breast side up and press down to crack the bone, then cut through the middle of the breast to divide it. Alternatively, use kitchen shears through the skin and breast, then cut through the breastbone with a knife.

7. 7

   Halve the breasts

   If you want smaller breast portions, place the breasts skin side up and cut across their width. Remove the bones first if desired; you can also take off the tenders to use separately.

8. 8

   Store the portions

   Put the cut chicken in an airtight container in the refrigerator and use within 3 days, or freeze it for up to 3 months.

What does it mean to cut up a whole chicken?

Breaking down a chicken means separating it into individual portions rather than buying pre-cut pieces. It is a familiar American kitchen skill that leaves you with legs, thighs, drumsticks, wings and breast portions.

This method works through the joints before cutting bone, which helps make the portions easier to separate. The backbone and optional wing tips can be kept for stock instead of discarded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 18g protein, 0g carbs, 14g fat.

The chicken supplies the protein and most of the fat in each serving, while it contains no carbohydrates on the nutrition information provided. Pair a portion with vegetables and a carbohydrate such as potatoes, rice or bread for a more balanced plate.

Start with a dry chicken

Patting the chicken dry makes it less slippery to handle. Remove the giblets and neck from the cavity first if they are included.

Find the joints

Leg joints: Pull the leg away from the body so the joint between the leg and carcass becomes easier to see. Cut through the joint rather than trying to force the knife through bone.

Wing joints: Pull each wing outward to expose where it meets the breast. Turning the bird breast side down can help you see the joint.

Use shears for the backbone

Kitchen shears are used to cut through the ribs on both sides of the backbone. Work along one side at a time, then set the backbone aside for stock.

Split the breast carefully

A shallow cut along the breastbone helps loosen it before you turn the chicken over and press to crack it. Once the bird is breast side up again, cut through the centre to divide the breast.

Choose your breast portions

The breast halves can stay whole or be cut across their width into smaller portions. If you prefer boneless pieces, remove the bones first; the tenders can also be set aside for another use.

Keep the useful trimmings

Backbone: Save it for stock after separating it from the breast.

Wing tips: Remove them if you like and keep them for stock, too.

Recipe notes & tips

• Use a stable cutting board so it does not shift while you work.
• Keep the chicken breast side up for the initial leg cuts.
• Pull each leg or wing away from the body to make its joint easier to locate.
• Use kitchen shears for the ribs and backbone.
• Keep the backbone and any removed wing tips for stock.
• Decide whether you want smaller or boneless breast portions before storing the pieces.

Variations

• Keep whole breasts: Skip the optional crosswise cut for larger portions.
• Make boneless breasts: Remove the bones before cutting the breasts across their width.
• Save the tenders: Take them off the breasts and reserve them for another recipe.
• Keep wing tips: Remove them and save them with the backbone for stock.
• Use shears on the wings: Cut through the wing joint with kitchen shears for more control.

Common mistakes to avoid

• Cutting through a joint blindly: Pull the limb away from the body first so you can find the joint.
• Forcing the knife through bone: Reposition the cut to follow the joint.
• Handling a slippery chicken: Pat it dry before breaking it down.
• Missing the wing joint: Turn the chicken breast side down if that makes it easier to locate.
• Discarding the backbone: Set it aside if you want to use it for stock.
• Cutting the breasts smaller than intended: Decide whether to halve them across their width before making the optional cut.

How to store

Store the cut chicken in an airtight container in the refrigerator and use within 3 days. Alternatively, freeze it for up to 3 months.

Frequently asked questions