How to Butcher a Chicken Like an Adult
It doesn’t matter if you painstakingly roasted your very first broiler chicken or realized that tearing apart the grocery store grill with your hands isn’t the best etiquette when your date approaches. At some point, you’ll need to learn how to cut up a chicken. The good news is that it’s pretty easy. Here’s how to cut up a chicken in a few simple steps.
What you will need:
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Large cutting board
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A sharp chef’s knife or utility knife.
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Plate
Why cut up a chicken?
Sure, I could probably single-handedly destroy an entire rotisserie bird with these two paws, but sometimes I like to join polite company and serve myself dinner. Chicken butchering is the practice of cutting cooked chicken into individual pieces to make it easier to eat and share, plus it makes for a pretty attractive presentation.
If your chicken is cooked correctly (by which I mean it’s not undercooked ), it will practically shred. Besides the chest, the thighs, legs and wings are carved through the joint. When fully cooked, the connective tissues around the joint are significantly compressed and weakened. If you have joint problems and the tendons feel very stiff, be sure to check the temperature of the chicken. Chances are it will need more time in the oven.
At best, carving can be as simple as finding the joint and applying some pressure to separate it from the rest of the chicken; The knife really just helps you make clean, neat cuts on your skin.
How to cut up a chicken
It’s very similar to carving a turkey , but with one small advantage: it’s much smaller. Turkeys are relatively large, so you will have to take them apart from almost only one angle. The chicken’s small stature means you can easily flip it over and rotate it to manipulate the joint and get the best angle for cutting.
Step 1: Work on your thighs first.
The first thing you need to do is set the cutting board on a flat surface and place the chicken on it. Start with the chicken breast facing up. Many photos show people using a fork to cut the threads, but I usually go in there with my hands – not because I’m a barbarian, but because it will be easier for you to find the joint if you can really feel it. Take your thigh and begin to slightly pull it away from your body. Feel the outer surface to determine where the thigh muscle connects to the body.
Use a knife to cut the leather along this line. This will help the thigh come off easily without damaging the skin. I actually like the bottom angle, so I flipped the bird for this part, but many people prefer to go from the chest side.
Now you can turn the chicken breast side up (if you had it upside down) and pull the thigh back with your hand. It may begin to separate easily. Feel the joint and use the tip of a knife to separate the bones or cut through the cartilage. To do this, feel free to rotate or flip the chicken. Cut through the remaining muscle or skin to completely remove the thigh and leg. Repeat this on the other side.
Step 2. Separate the leg from the thigh
The same idea applies here. Move your leg away from your hip to see where they meet at the joint. Using a knife, cut through the skin and cut through the joint. Repeat the same with the other leg and thigh. Arrange four pieces on a plate.
Step 3. Cut out the breasts
Make sure the chicken is breast side up. Find the center of the bib and use a knife to cut through the skin a little to the left or right to avoid hitting the bone. Cut with a knife, using it as a wedge to remove the entire breast in one piece. It may also help to make a horizontal incision at the base of the breast at the “armpit” to allow it to separate cleanly. Add the breast and repeat on the other side, turning the chicken at a better angle.
Step 4. Remove the wings
Now you just have a carcass with wings. Use a knife to cut the joint that attaches the wing to the body. Now you can either leave it as is or clean it. I like to cut off the tip of the wing and separate the drum from the plane by cutting through the joint (this is something you’re already very experienced at). Place the wing pieces next to the rest of the carved chicken.
I actually think you can swap out these last two steps if you want, but it’s a personal choice between you and your bird. Sometimes I do the wings first because if they are too bulky they get in my way, but if left for last they will help stabilize the ribcage and make cutting out the breasts easier.
Now your beautiful chicken is ready to serve. Save the carcass to make chicken stock tomorrow, or seal it in a plastic bag and put it in the freezer to make later.