Let’s admit that cutting a chicken can be very intimidating. That’s why I wanted to take some time to address how to properly cut a raw chicken in today’s Kitchen Basics 101. Assuming you’re cutting a whole chicken, here are some tips to help you out. One reason for buying a whole chicken is that it will help you save money. By cutting it into smaller pieces you can freeze parts of the chicken for later or use it for multiple dishes.
#1. Sprawling Out the Chicken
Sorry for the description but you will want to have all parts of the chicken lying flat on a cutting board.
#2. Separating the Wings from the Breast
The wings are the first part of the chicken you’ll want to remove.
#3. Removing the Legs from the Chicken
Raw chicken legs are of no use to a chicken that needs cooked, so the next part is to cut the legs off of the chicken. The leg may be a little harder to remove than the wings, so just take your time cutting, wiggling, and removing it.
#4. Separating the Thigh and Drumstick
After you’ve taken the leg off the chicken, you’ll want to cut it up even more. At this point you will be separating the drumstick and the thigh.
#5. Removing the Backbone
I’m not sure this is anyone’s favorite step of cutting up a chicken, but it must be done. The backbone can be removed by cutting from the neck down the backbone on each side.
#6. Cutting the Breast of the Chicken Cutting the breast of the chicken in half is no easy task. It will take some force to cut through the bone. If you desire, you can but the two in second halves.
Cutting up a chicken is enough to make you sweat but so worth the effort in saving a little extra dough.