Easy - How to cut a chicken recipes

Author: Susan Mcconnell  

Not only will you save money, but you'll have enough chicken pieces for 2 dinners and the most delicious chicken bone broth. This easy step-by-step tutorial will guide you every step of the way, with tips for best practices along the way.

How to Cut Up a Whole Chicken (VIDEO)

How to Cut Up a Whole Chicken (VIDEO)
Cutting a whole chicken is easier than you think! Learn how to cut a whole chicken and debone a chicken! You will save money and have a carcass left over for the most incredible chicken bone broth!
Provided by: Natasha of NatashasKitchen.com
Total time: 5 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: $5-$12
Number of ingredients: 2
Ingredients:
  • 1 whole chicken
  • 1 sharp knife
How to cook:
  1. Pat dry chicken with paper towel. Place chicken breast-side-up and first remove the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick separating the drumstick and the breast, just cutting through the skin to expose the meat underneath. Pull leg away from the chicken and pop hip bone out of it's socket just below the breast. Cut with a knife just past the joint, getting as much meat as possible including small meaty "oyster" section next to the tail.
  2. To separate drum from thigh, cut along the fat line and you should cut right between the joints - if you feel resistance, shift your knife around until it slides through fairly easily.
  3. Place breast side up with wings away from you. To remove the wings: feel for the joint then cut through the skin and through the joint (not the bone) - shift knife around slightly if you get resistance until it goes through easily. Pull wing up away from chicken for greater control while cutting.
  4. To remove the chicken breast: Turn chicken on it's side and cut along fat line on the side of chicken carcass with kitchen shears, snipping right through the ribcage. To debone chicken breast, cut through center of the skin over the chicken breast - locate the breastbone and cut the chicken away from the bone with long strokes (not a sawing motion) and cut all the way down which should completely debone the chicken breast.
Notes: How to Properly Cut a Whole Chicken Into Pieces, OSU Extension Food Specialist, Barbara Brown, has a special guest, Jake Nelson, a Meat Duration: 10:19

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How to Cut Up a Whole Chicken

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How To Cut Up a Whole Chicken

How To Cut Up a Whole Chicken
Learn how to cut a whole chicken into pieces for your next recipe. Simple and Easy tutorial.
Provided by: Bob
Total time: 5 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 2
Ingredients:
  • 1 whole chicken
  • 1 pinch salt (optional)
Nutrition:
  • Serving Size: 6 g
  • Calories: 273 kcal
  • Protein: 24 g
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Cholesterol: 95 mg
  • Sodium: 89 mg
How to cook:
  1. Wings
  2. Put the chicken breast-side down and pull on the wing downwards as you cut into the pit of the wing and chicken.
  3. Legs
  4. Put the chicken breast side up and cut into the skin next to the thigh on both sides.Pop both sides out of their socket and put the chicken breast side down and cut along the meat that you can see through the skin.Don't miss the oyster the best part of the chicken.
  5. Drum & Thigh
  6. Take the chicken quarter and put the skin side down. Find the fat line separating the 2 pieces and cut through.
  7. Breasts
  8. Lay the carcass on one side and follow the fat line to cut the chicken breast off of the carcass.
Notes: How to cut up a chicken, Start with the chicken, breast-side up. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breastbone. Cut along breastbone

How to Cut a Whole Chicken

How to Cut a Whole Chicken
Learn How to Cut a Whole Chicken into pieces in 10 minutes. Not only will you save money, but you'll have enough chicken pieces for 2 dinners and the most delicious chicken bone broth. This easy step-by-step tutorial will guide you every step of the way, with tips for best practices along the way. If you've ever wanted to learn how to cut a whole chicken yourself, now's the time!
Provided by: Olena Osipov
Total time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Ukrainian
Number of ingredients: 1
Ingredients:
  • Whole chicken
Nutrition:
  • Serving Size: 1 (half of the chicken)
  • Calories: 819 kcal
  • Sodium: 267 mg
  • Fat: 57 g
  • Saturated Fat: 16 g
  • Trans Fat: 1 g
  • Protein: 71 g
  • Cholesterol: 286 mg
  • Unsaturated Fat: 36 g
How to cook:
  1. Lay chicken on its back breasts side up. Remove bag with giblets if any.
  2. Trim fat and skin on both sides of the opening.
  3. Remove the tail or I like to call it "butt". Sharp kitchen shears are great for this too.
  4. Cut each leg between the leg bone and the bone that is attached to the body. It helps to start cutting and then snap the leg. You will hear a crack, so cut the muscle between 2 joints.
  5. Cut the wings the same way as legs.
  6. Pull the skin from the breasts using your hands and help it separate from meat with the knife along the way. It should come off very easily. Or leave it on.
  7. Flip the chicken and trim skin the same way on the back. There will be more fat attached to the carcass under the skin. Trim it as well.
  8. Flip chicken on its back again and remove the breasts. Cut each breast in the middle close to the center bone and along the ribs.
  9. That's it.
Notes: How to Cut a Whole Chicken into 11 Pieces, If you choose to keep the pulley bone, feel for the notch one to two inches from the top of the breast. The location depends on the size of the

Cutting Up a Whole Chicken

Cutting Up a Whole Chicken
Cutting up a chicken is easy, economical, and the best way to get the exact chicken pieces you want! Here’s how to do it.
Provided by: Christine Pittman
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 3
Ingredients:
  • 1 whole chicken
  • Large, sharp knife
  • Kitchen shears (optional)
How to cook:
  1. Put the chicken on a large cutting board. Cut into the skin where one of the thighs meets the body, revealing the joint underneath. Pop the joint out of the socket, then cut through the joint to release the leg quarter. Repeat on the other side.
  2. To remove the wings, grab a wing and tip the chicken on its side. Use your other hand to feel for the joint where the wing and breast meet. Cut into and around that joint, releasing the wing. Repeat on the other side.
  3. To separate the breast from the back, look for a line of fat that goes diagonally along the side of the body from the cavity end towards the wing joint. Cut along that line all the way from the cavity opening to the head opening. I like to use my kitchen shears to do this, but you can also use a knife. Repeat on the other side.
  4. To cut the breast in half, lay it skin side down and find the tip of the breastbone. Cut a slit in the bone. Turn the breast over and use your hands to break the breastbone, then use your knife to halve the breast.
  5. To separate the legs from the thighs, put a leg quarter skin side down on the cutting board and look for a line of fat where the leg and thigh meet. Cut down on that line and through the joint. Repeat with the other leg quarter.
Notes: How to Cut Chicken Breasts Into Cutlets, Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp
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