{"id":27692,"date":"2021-09-08T09:19:17","date_gmt":"2021-09-08T13:19:17","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=27692"},"modified":"2024-05-23T13:41:40","modified_gmt":"2024-05-23T17:41:40","slug":"4068e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4068e\/","title":{"rendered":"Bulletin #4068, How to Cut Up a Whole Chicken"},"content":{"rendered":"\n

Bulletin #4068, How to Cut Up a Whole Chicken (PDF)<\/a><\/p>\n\n\n\n

By Extension Professor Kate Yerxa, MS, RD, University of Maine Cooperative Extension
Rob Dumas, CEC, Food Science Innovation Coordinator and Facility Manager, University of Maine
Alex Gayton, MS, RD, Nutrition Professional, University of Maine Cooperative Extension
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For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.<\/strong>
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n\n

Chicken is a protein that can be eaten alone or as a part of many different recipes. Chicken pieces can be expensive to purchase, and it takes planning and time to cook a whole chicken. Look at the unit price information found on the chicken packages to compare the price difference between whole chicken and chicken parts. Cutting up a whole raw chicken by yourself can stretch your food dollars and help with meal planning and preparation. By following the steps outlined below, you will be able to enjoy fresh chicken while saving time and money.<\/p>\n\n\n\n

Preparation<\/strong><\/h3>\n\n\n\n

Start with a clean cutting board that has a clean damp towel or paper towel underneath to stop the cutting board from sliding on your counter. Use a clean, sharp knife to cut the chicken. In the photos below, a 6-inch boning knife is used to cut the chicken. If you don\u2019t have a boning knife, use a sharp paring knife, or fillet knife to cut the chicken. Before handling any food, wash your hands with hot, soapy water for 20 seconds, rinse well and dry them with a clean towel.<\/p>\n\n\n

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\"Photo<\/a>
Anatomy of a Chicken<\/figcaption><\/figure><\/div>\n\n\n

Steps to Cut Up a Chicken
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Step 1<\/h4>\n\n\n\n

Open the chicken package, discard any liquids and packaging. In some chickens, you will find a bag of giblets which typically contains the neck, liver, and gizzard. The giblets can be cooked and used in a variety of different recipes. Do not wash the raw chicken because doing so can spread bacteria in your kitchen.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Place chicken on a clean, secure cutting board with breast side up and legs towards you.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Step 2<\/h4>\n\n\n\n

Loosen the skin between the leg quarters and body. Do this by massaging the skin with your fingers.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Cut through the skin between the thigh and body.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Bend thigh back until the hip joint dislocates.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Cut through the joint, separating the leg from the body.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n
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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

After removing the legs, place the chicken breast side up on the cutting board.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Step 3<\/h4>\n\n\n\n

Cut along down the middle of the breasts to expose the keel bone.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Start on one side of the keel bone and follow the curve of the ribs to remove the breast meat from the body.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Pass through the wing joint where the tenderloin tendon connects to the body. Repeat on the other side.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Once the breasts have been removed from both sides, the remaining carcass can be used for making stock or broth.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n
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\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Step 4<\/h4>\n\n\n\n

To separate the thigh and drumstick place skin side down on the cutting board. Look for the line of fat between the leg and thigh.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Slice along the line of fat and cut through the join to separate. Repeat on the other leg.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Step 5<\/h4>\n\n\n\n

To remove a wing, cut it away from the breast.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n
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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

To remove the tenderloin, place the chicken breast skin side down and peel the tenderloin away from the breast.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Step 6 \u2013 Optional<\/h4>\n\n\n\n

To remove the skin from the chicken pieces, hold the skin in one hand and firmly hold the chicken breast or thigh in the other. Then pull the skin off in one piece.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

To remove the skin from the drumstick, hold the drumstick at the end with the most meat, and pull the skin toward the opposite end with your other hand.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Step 7 \u2013 Optional Boneless Thighs<\/h4>\n\n\n\n

To remove the bone from the thigh, place the chicken piece skin side down, and cut through the meat along the bone.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Fully expose the bone and insert a knife under the bone to free the joint at one end.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n

Hold the bone in your free hand and use the knife to scrape down the bone, releasing the meat.<\/p>\n\n\n

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\"Photo<\/a><\/figure><\/div>\n\n\n

Cut the thigh away from the bone to release.<\/p>\n\n\n\n

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\"Photo<\/a><\/figure>\n\n\n\n
\"Photo<\/a><\/figure>\n<\/figure>\n\n\n\n
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Cooking Skills How-To: How to Cut Up a Whole Chicken Video<\/strong><\/h3>\n\n\n\n
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