Contents
Chicken Basics
Nutritional Information: Chicken
How to Buy Chicken
How to Store Chicken
Chicken Safety Guidelines
How to Cut a Whole Chicken into Parts
How to Make Oven-Roasted Chicken
How to Grill Chicken
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How to Cut a Whole Chicken into Parts
Retail stores sell chicken cut into parts as a convenience for their shoppers, but the stores charge for the labor involved. You can therefore save money on chicken by buying whole chickens and cutting them into parts yourself. Cutting whole chickens into parts is not difficult and takes just a few minutes once you get the hang of it. All it requires is a sharp, heavy chef’s knife.
- Place the chicken with its spine against a flat surface and the neck facing away from you (the end of the legs should be pointing toward you, and the legs themselves should be closer to the flat surface than the ceiling). Insert a sharp chef’s knife into the cavity of the chicken and cut it lengthwise along the spine.
- Turn the bird over and open it up so that it lies flat. Cut the bird along the
Y-shaped wishbone.
- Cut the spine off the half to which it is attached, and discard it.
- Place one half of the bird on a flat surface, skin side up. Insert the blade of the knife at an angle at the point where the breast and the leg (thigh and drumstick) meet. Cut down at an angle until the two are separate. Repeat with the other half to quarter the chicken.
- Insert the tip of a knife into the joint where the wing attaches to the breast and cut off the wing.
- You should now have six pieces: two wings, two legs, and two breast halves.
- If you wish, you can insert your knife into the joint where the drumstick attaches to the thigh and separate those pieces as well.
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