Cutting up a whole chicken is a valuable culinary skill that can save money and provide versatility in the kitchen. Whether you’re in Texas or anywhere else, the process remains the same. To cut up a whole chicken, start by removing the legs, then the wings, and finally separate the breast from the back.
This technique allows home cooks to portion a chicken for various recipes or to cook different parts separately. By mastering this skill, you can take advantage of sales on whole chickens and customize your cuts according to your needs. The process requires a sharp knife, a clean cutting board, and attention to detail.
Learning to cut up a whole chicken also provides insight into the bird’s anatomy and helps reduce waste. The leftover bones and trimmings can be used to make flavorful stock, ensuring that no part of the chicken goes to waste. This guide will walk you through each step, helping you become proficient in breaking down a chicken with confidence.
Required Tools for Chicken Preparation
Properly cutting up a whole chicken requires the right tools for clean, efficient butchering. Having quality knives, sturdy kitchen shears, and a reliable cutting board are essential for safe and precise chicken preparation.
Selecting Your Knives
A sharp chef’s knife and boning knife are crucial for breaking down a whole chicken. The chef’s knife, typically 8-10 inches long, is ideal for making broad cuts through joints and separating larger pieces. Its sturdy blade easily handles tasks like removing the backbone.
A boning knife, with its thin, flexible blade, excels at precision work. This knife is perfect for trimming fat, removing skin, and separating meat from bones. Look for a boning knife with a 5-6 inch blade for optimal control.
Keep knives sharp for safety and efficiency. A dull blade requires more force, increasing the risk of slips and injuries.
The Role of Kitchen Shears
Kitchen shears are invaluable for cutting up a whole chicken. These heavy-duty scissors easily cut through bones, cartilage, and tough skin. Use them to remove the backbone, split the breastbone, and trim excess fat or skin.
Choose shears with comfortable handles and strong, sharp blades. Look for models that come apart for thorough cleaning. This feature is crucial for maintaining hygiene when working with raw poultry.
Kitchen shears also excel at tasks like trimming wing tips and cutting through rib bones, making them a versatile tool in chicken preparation.
Preparing Your Cutting Board
A sturdy, non-slip cutting board is essential for safely breaking down a chicken. Wood or thick plastic boards are ideal choices. They provide a stable surface and won’t dull knife blades quickly.
Choose a board large enough to accommodate the whole chicken comfortably. A board with a juice groove helps contain any liquids, keeping your work area clean.
Before use, dampen a paper towel with vinegar or lemon juice and wipe the board. This helps sanitize the surface. Place a damp cloth under the board to prevent slipping during use.
After cutting, wash the board thoroughly with hot, soapy water. For extra safety, sanitize with a diluted bleach solution.
Preparing the Chicken
Proper preparation is crucial for successfully cutting up a whole chicken. Start by cleaning the bird thoroughly and positioning it correctly before removing any parts.
Cleaning the Chicken
Rinse the whole chicken under cold running water, inside and out. Pat it dry with paper towels to remove excess moisture. This helps prevent slipping during cutting and ensures a cleaner workspace.
Inspect the chicken for any remaining feathers or quills. Use clean tweezers to remove them if present. Trim off any excess fat or skin around the cavity openings.
Sanitize your cutting board and knife with hot, soapy water before and after use to prevent cross-contamination.
Setting the Chicken on Its Side
Place the cleaned chicken on a stable cutting board. Position it on its side with the wings facing up and the legs towards you. This orientation provides easy access to key joints and makes the cutting process more manageable.
Ensure the chicken is stable and won’t roll during cutting. If needed, use a damp paper towel underneath to prevent slipping.
Having the bird on its side allows for better visibility of the joints and makes it easier to separate the legs and wings from the body.
Removing and Discarding the Wing Tips
Locate the wing tips – the thin, pointy ends of the wings. Grasp a wing tip firmly and bend it back to expose the joint connecting it to the rest of the wing.
Using a sharp knife, cut through this joint to remove the wing tip. Repeat for the other wing.
Wing tips contain little meat and are often discarded or saved for making stock. If saving, place them in a freezer bag for future use.
After removing the tips, the remaining wing portions will be easier to cut and cook evenly with the rest of the chicken.
Cutting Techniques
Properly cutting a whole chicken requires precision and the right approach. Following specific techniques ensures you get the most meat and create uniform pieces for cooking.
Removing the Backbone
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone completely.
This technique, known as spatchcocking, allows the chicken to lay flat for even cooking. Save the backbone for making stock.
Separating the Chicken Breast
Flip the chicken breast-side up. Locate the breastbone running down the center. Cut through the thin layer of skin between the breasts.
Use your hands to pull the breasts apart, exposing the breastbone. Cut down each side of the breastbone to separate the breasts. For smaller portions, slice each breast in half crosswise.
Dividing the Chicken Legs
Find the natural separation between the thigh and body. Cut through this joint to remove the entire leg quarter. Repeat on the other side.
To separate the thigh from the drumstick, locate the joint connecting them. Cut through this joint with your knife. This creates four distinct leg pieces – two thighs and two drumsticks.
Isolating Wings from the Breast
Identify where the wing meets the breast. Pull the wing away from the body to expose the joint.
Cut through the joint to remove the wing. Repeat on the other side. For smaller pieces, separate the wingette from the drumette by cutting through the joint between them.
Utilizing Chicken Pieces
Properly cut chicken pieces open up a world of culinary possibilities. These versatile cuts can be transformed into delicious dishes like crispy fried chicken or savory chicken parmesan.
Fried Chicken Preparation
To prepare fried chicken, start by seasoning the cut pieces with salt, pepper, and your favorite spices. Create a coating station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Dredge each piece in flour, dip in egg, then coat with breadcrumbs.
Heat oil in a large, deep skillet to 350°F (175°C). Carefully place the coated chicken pieces in the hot oil, cooking for 12-15 minutes, turning once. The internal temperature should reach 165°F (74°C).
For extra-crispy results, double-dip the chicken in egg and breadcrumbs before frying. Let the fried chicken rest on a wire rack for a few minutes before serving to maintain crispiness.
Cooking Chicken Parmesan
Chicken parmesan starts with breaded chicken cutlets. Pound chicken breasts to an even thickness, then bread them using the same method as for fried chicken. Instead of deep-frying, pan-fry the cutlets in a skillet with a small amount of oil until golden brown on both sides.
Transfer the cutlets to a baking dish. Top each piece with marinara sauce and a slice of mozzarella cheese. Sprinkle grated Parmesan over the top. Bake at 400°F (200°C) for 15-20 minutes until the cheese is melted and bubbly.
Serve the chicken parmesan over pasta or with a side salad. Garnish with fresh basil for added flavor and visual appeal. This classic Italian-American dish showcases the versatility of chicken pieces in creating a hearty, satisfying meal.
Making the Most of Leftovers
Cutting up a whole chicken provides opportunities to maximize every part. Leftover bones and trimmings can be transformed into flavorful homemade stocks and broths, saving money and reducing waste.
Creating Homemade Chicken Stock
Homemade chicken stock adds rich flavor to soups, sauces, and other dishes. To make it, collect bones, skin, and cartilage from the cut-up chicken. Place these in a large pot with vegetables like carrots, celery, and onions. Cover with water and simmer for 2-3 hours.
Strain the liquid and refrigerate or freeze for later use. This stock can be used as a base for soups or to enhance the flavor of rice and pasta dishes. It’s more cost-effective than store-bought versions and allows control over ingredients and salt content.
Chicken Bone Broth as a Byproduct
Bone broth takes chicken stock a step further. Simmer bones and trimmings for 12-24 hours to extract maximum nutrients and flavor. Add a splash of apple cider vinegar to help break down the bones.
The resulting broth is rich in collagen and minerals. It can be sipped on its own or used as a base for soups and stews. Bone broth supports gut health and joint function. Store in small portions for easy use in recipes or quick meals.
Final Tips and Best Practices
Proper storage and safety practices are essential when cutting up a whole chicken. These steps help maintain food quality and prevent contamination.
Storing Cut Chicken
Store cut chicken pieces in airtight containers or resealable plastic bags. Place them in the refrigerator at 40°F (4°C) or below. Use within 1-2 days for best quality.
For longer storage, freeze chicken parts. Wrap each piece tightly in plastic wrap, then place in freezer bags. Remove as much air as possible before sealing. Label bags with the date and contents.
Frozen chicken pieces can last up to 9 months. Thaw in the refrigerator, never at room temperature.
Safety Considerations
Always wash hands thoroughly before and after handling raw chicken. Use hot, soapy water and scrub for at least 20 seconds.
Clean and sanitize all surfaces, cutting boards, and utensils that come into contact with raw chicken. Use separate cutting boards for poultry and other foods.
Cook chicken to a safe internal temperature of 165°F (74°C). Use a meat thermometer to check. Insert it into the thickest part of the meat, avoiding bone.
Never wash raw chicken before cooking. This can spread bacteria. Proper cooking kills harmful bacteria without the need for washing.