Cutting a whole chicken can seem like a tough job, but if you know how, you'll be able to cut a whole chicken like a professional cook. Follow these easy steps to cut each piece of chicken quickly and efficiently.
Step
Method 1 of 5: Preparing the Chicken for Slaughter
Step 1. Remove the chicken from its packaging
Discard the packaging.
You can also cut up a whole chicken that has just been cooked. If you have just cooked the chicken, refrigerate the chicken for at least 10 minutes. The chicken will continue to cook even after you take it out of the oven. "Sitting" the chicken will make the chicken fully cooked. If you're cutting up a whole, cooked chicken, skip the next two steps
Step 2. Examine the internal cavity of the chicken for the gizzard, neck, and other organs
These parts are already packaged separately in plastic or are still attached to the chicken. If they are still there, remove the organs and keep them for other purposes or throw them away.
Step 3. Wash the chicken in cold water
Do not use hot or warm water, as high-temperature water can promote bacterial growth. Dry the chicken by patting it with a paper towel.
Method 2 of 5: Cutting the Chicken Legs
Step 1. Place the chicken on a cutting board, breast-side up
Placing the chicken breast-side up will make it easier for you to know what is being done.
Step 2. Use your left hand to hold the left leg of the chicken
Pull the chicken leg away from the body. This is so that you know where the foot is connected to the hip bone.
You can also use a carving fork to keep the chicken from moving when you pull the leg
Step 3. Use a sharp carving knife to cut the chicken through the skin
Cutting the chicken through the skin will make it easier for you to know where the legs and body meet.
Step 4. Pull the chicken leg as far as it will go
Use a carving knife to cut the chicken hip joint to remove the legs. By pulling on the chicken legs, you can make the right angles so it's easier to cut them.
Step 5. Cut the cartilage where the hip and leg bones meet
Trimming the chicken cartilage will create a smooth cut and keep the rest of the bones free. Repeat these steps on the other leg
Method 3 of 5: Split Thighs and Drumsticks
Step 1. Place the chicken feet so that the skin is on the bottom against the cutting board
It's usually easier to cut the chicken first before handling the skin (which needs to be cut with a serrated knife). The drumstick is the smaller part of the leg while the thigh is the larger, fleshy part of the leg.
Step 2. Grasp both sides of the chicken legs with each hand
Bend the chicken leg backwards in the opposite direction of the normal motion. This way you can find the back of the knee joint between the drumstick and thigh, which is the easiest location to cut.
Step 3. Find the fat line
The fat stripe is a thin white line that runs along the joint between the drumstick and thigh. Cut along the fat line, so that the joints are separated, so that the drumstick and thighs are automatically separated.
Method 4 of 5: Separating the Chicken Breast and Back
Step 1. Find the meeting place between the chest and back
This part is along the ribs where the white chicken breast meat protrudes from the body.
Step 2. Use a saw-like motion to cut the ribs from back to front
Do not cut from front to back, because it can make the hand holding the chicken body less secure so that the cut is not neat or can even injure the hand. When you cut the chicken breast from back to front, the chicken breast and back will be split in half.
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You can also cut along the breastbone, starting at the back of the chicken.
Cut in the wishbone area (the V-shaped bone above the sternum). Cut towards the wing by driving the knife along the wishbone. Slice between the chicken breast and wings.
- Another option is to remove the keel bone (thin bone in the center of the chicken cavity) from the chicken breast by bending the chicken breast backwards. Remove the keel bone and cut the chicken breast in the wishbone area.
Step 3. Place the whole chicken breast on a cutting board
Press and push the chicken breast firmly against the cutting board with your palms. This movement is useful for cutting chicken breasts.
Step 4. Cut the chicken breast in half
Center the knife in the center of the chicken breast and slice along the bone.
Step 5. Slide your thumb on this slice to cut the chicken breast
If you want boneless chicken breast, separate the bones with a knife on the other side. You may need to cut the cartilage to separate the breastbone.
If you don't want to separate the breastbones, cut the breastbones with a knife, hold each piece of breast that has been cut, then break
Method 5 of 5: Cutting the Chicken Wings
Step 1. Spread the chicken wings
Spread the chicken wings in the opposite direction of the normal motion, so that they can spread out. This will help you find the chicken shoulder joint.
Step 2. Use a carving knife to slice the joint
Again, make sure to cut through the cartilage between the ends of the bones so that the bone doesn't break into small pieces as well.
Step 3. Cut the chicken wings into two halves
Bend the chicken wings at the elbow joints. Cut at the elbow joint. Repeat this process on the other wing.
