How to Cut up a Chicken

Six Easy Pieces

Well, play on words notwithstanding, these instructions show you how to cut your whole chicken into 10 serving size pieces (12 if you divide the breast halves into quarters).  Typically the two back portions are used for stock or soup so that leaves you with 8 portions or 10 if you cut the large breast sections in half.

1.  Remove the legs

Place the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket.  Cut between the ball and the socket to separate the leg. Repeat with the other leg.

2. Divide The Legs

Place the chicken leg skin side down on the cutting board.   Cut down firmly through the joint between the drumstick and the thigh.

3. Remove The Wings

4.  Cut Carcass in Half  

Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint.  Cut parallel to the backbone and slice the bones of the rib cage.  Repeat on the opposite side of the backbone.

5.  Remove The Breast

Pull apart the breast and the back.  Cut down trough the shoulder bones to detach the breast from the back.  Cut the back into two pieces by cutting across the backbone where the ribs end.

6.  Cut Breast In Half