How to Cut a Whole Chicken: A Step-By-Step Guide for Home Cooks

Cutting a whole chicken into parts is a valuable skill that offers numerous benefits: cost savings, better portion control, and the ability to use every part of the bird. Whether you're preparing for a family dinner or meal prepping for the week, mastering this technique can elevate your culinary game.

Why Cut a Whole Chicken Yourself?

• Cost-Effective: Purchasing a whole chicken is often cheaper per pound than buying individual parts.
• Customization: You can decide the size and number of pieces, tailoring them to your recipes.
• Utilization: Using the entire bird, including bones for stock, reduces waste and maximizes value.

Essential Tools You'll Need

1. Sharp Chef's Knife: A sharp knife ensures clean cuts and reduces the risk of accidents.
2. Cutting Board: Use a sturdy, non-slip board dedicated to meat to prevent cross-contamination.
3. Kitchen Shears: Helpful for cutting through bones and joints with precision.
4. Paper Towels: To pat the chicken dry, making it easier and safer to handle.

Step-by-Step Guide to Cutting a Whole Chicken

1. Set the Stage

Start by placing your chicken breast-side up on a stable cutting board. If the bird feels slippery, pat it dry with paper towels—this small step gives you more control and safety as you work. Position your tools within easy reach, and take a deep breath. You're about to transform one humble chicken into a versatile meal base.

2. Taking Off the Legs

Gently pull one leg away from the body, letting the skin stretch naturally. With your knife, slice through the skin between the leg and the body. Don’t rush—feel for the joint where the thigh connects to the backbone. Once you find it, apply just enough pressure to cut cleanly through. Repeat this with the other leg, and already your chicken is taking shape.

3. Separate the Thighs and Drumsticks

Now place the leg pieces skin-side down. You’ll notice a faint line of fat running across the joint—this is your cutting guide. Slice through with a firm, confident motion to divide the thigh from the drumstick. If you hit bone, no worries—adjust your angle slightly and try again.

4. Removing the Wings

Extend one wing outward and slice into the skin to expose the joint. Wiggle the wing to locate the spot where it connects to the breast, then cut through cleanly. Repeat on the other side. Wings are small but flavorful, so don’t overlook them!

5. Out with the Backbone

Flip the chicken over so the back is facing up. Using kitchen shears, cut along both sides of the backbone. It may take a bit of effort, but the shears will do the job. Don’t toss the backbone—it’s perfect for making stock later.

6. Halving the Breast

Turn the chicken back over, breast-side up. Place your knife firmly at the top of the breastbone and slice downward to split the breast into two halves. Depending on your knife and the chicken’s size, this step might require a bit of pressure. Take your time and be careful.

7. Optional: Smaller Breast Pieces

If you prefer smaller portions or quicker cooking, you can cut each breast half into two pieces. Lay the breast flat and slice across the width for even sections.

Should You Cut Chicken With or Against the Grain?

When slicing chicken, especially the breast, it's important to cut against the grain. This means cutting perpendicular to the direction of the muscle fibers, resulting in more tender and easier-to-chew pieces. Cutting with the grain can lead to tougher, chewier meat.

Tips for Success

• Use a Sharp Knife: A dull knife can slip and cause accidents. Regularly sharpen your knives for safety and efficiency.
• Stabilize Your Cutting Board: Place a damp towel underneath to prevent movement.
• Practice Safety: Always cut away from your body and keep your fingers clear of the blade.
• Save the Carcass: Use leftover bones and trimmings to make flavorful homemade chicken stock.