The Absolute Easiest Way to Cut Chicken into Pieces: A Step-by-Step Guide

Cutting a whole chicken into individual pieces can seem like a daunting task, especially if you’re not a seasoned chef. But fear not! This comprehensive guide will break down the process into simple, manageable steps, ensuring you can confidently and efficiently transform a whole bird into ready-to-cook portions. We’ll focus on the easiest and most practical method, minimizing waste and maximizing your culinary potential.

Table of Contents

Why Cut Up Your Own Chicken?

Before we dive into the “how,” let’s explore the “why.” Why bother cutting up a whole chicken when you can buy pre-cut pieces? The answer boils down to several key advantages:

Cost Savings: Buying a whole chicken is almost always cheaper per pound than purchasing individual chicken parts. This can translate to significant savings over time, especially if you frequently cook with chicken.
Control Over Portions: Cutting your own chicken allows you to customize the size and type of pieces you need for specific recipes. Want smaller, bite-sized pieces for stir-fries? No problem. Prefer larger, bone-in portions for roasting? You’re in control.
Reduced Packaging Waste: Opting for a whole chicken reduces the amount of plastic packaging you bring into your home, making it a more environmentally friendly choice.
More Flavor: A whole chicken, with the bones intact, generally yields more flavorful results when cooked, particularly when roasting or making stock. The bones release collagen and other compounds that contribute to a richer, more complex taste.
Versatility: When you cut up your own chicken, you have access to all parts of the bird, allowing you to explore a wider range of recipes and culinary techniques. You can use the carcass to make chicken stock, use the skin for crispy chicken skin snacks, and experiment with different cooking methods for each piece.

Essential Tools for the Job

Having the right tools on hand will make the process of cutting up a chicken much easier and safer. Here’s what you’ll need:

A Sharp Knife: This is the most crucial tool. A sharp, sturdy knife, preferably a boning knife or a chef’s knife with a thin blade, is essential for making clean cuts through joints and cartilage. Avoid using a dull knife, as it can slip and cause injury.
A Cutting Board: Choose a large, stable cutting board that won’t slide around while you’re working. A plastic cutting board is a good option, as it’s easy to clean and sanitize. Wooden cutting boards are also acceptable, but they require more maintenance.
Kitchen Shears (Optional): Kitchen shears can be helpful for cutting through the rib cage and other areas where a knife might be difficult to maneuver.
Paper Towels: Keep a roll of paper towels nearby to wipe your hands and the cutting board as needed.
A Clean Work Surface: Ensure your work area is clean and free of clutter.
Storage Containers or Bags: Have containers or bags ready to store the cut-up chicken pieces in the refrigerator or freezer.

Preparing the Chicken

Before you start cutting, it’s important to properly prepare the chicken:

Thawing: If your chicken is frozen, thaw it completely in the refrigerator. This can take several hours or even overnight, depending on the size of the bird. Never thaw chicken at room temperature, as this can promote bacterial growth.
Rinsing (Optional): Some people prefer to rinse the chicken under cold water before cutting it up. This is a matter of personal preference. If you choose to rinse the chicken, be sure to thoroughly clean and sanitize your sink and any surfaces that may have come into contact with the raw chicken.
Patting Dry: Whether you rinse the chicken or not, it’s important to pat it dry with paper towels before cutting it up. This will help you get a better grip on the chicken and prevent it from slipping.

The Step-by-Step Cutting Process

Now that you have your tools and your chicken is prepped, let’s get down to the cutting process. Follow these steps for the easiest and most efficient way to break down a whole chicken:

Remove the Legs: Place the chicken breast-side up on the cutting board. Locate the leg joint where the thigh connects to the body. Pull the leg away from the body and use your knife to cut through the skin and connective tissue around the joint. Once you’ve located the joint, use a sharp downward motion to separate the leg completely from the body. Repeat on the other side.
Separate the Thigh and Drumstick: Place one of the legs on the cutting board, skin-side down. Locate the joint between the thigh and the drumstick. Use your knife to cut through the skin and connective tissue around the joint. Once you’ve located the joint, use a sharp downward motion to separate the thigh and drumstick. Repeat on the other leg.
Remove the Wings: Locate the wing joint where the wing connects to the body. Pull the wing away from the body and use your knife to cut through the skin and connective tissue around the joint. Once you’ve located the joint, use a sharp downward motion to separate the wing completely from the body. Repeat on the other side.
- Wing Tip Option: Some people prefer to remove the wing tip and discard it or save it for making stock. To do this, locate the joint between the main part of the wing and the wing tip. Use your knife to cut through the joint.
Separate the Breast from the Back: Stand the chicken up, with the tail end facing you. Locate the ridge of the backbone. Use your kitchen shears or a sharp knife to cut along both sides of the backbone, separating it from the breast. This may require some force. Once you’ve separated the backbone, you can discard it or save it for making stock.
- Cutting with Knife: If you don’t have kitchen shears, you can use a sturdy knife to cut through the rib cage. Apply firm pressure and use a rocking motion to cut through the bones.
Separate the Breast Halves: Place the breast on the cutting board, skin-side up. Locate the breastbone, which runs down the center of the breast. Use your knife to cut along the breastbone, separating the breast into two halves.
Optional: Cut the Breast Halves in Half: Depending on your preference and the size of the chicken, you can cut each breast half in half to create smaller portions.

Tips for Easier Cutting and Safety

Keep Your Knife Sharp: A sharp knife is not only more efficient but also safer, as it requires less force and is less likely to slip. Sharpen your knife regularly using a honing steel or a sharpening stone.
Use a Stable Cutting Board: A wobbly cutting board can be dangerous. Place a damp towel under your cutting board to prevent it from sliding.
Cut Against the Grain: When cutting through meat, cut against the grain to make it more tender.
Apply Steady Pressure: Use a firm, steady pressure when cutting, rather than sawing back and forth.
Work in a Clean Environment: Keep your work surface clean and sanitize it after handling raw chicken.
Wash Your Hands Frequently: Wash your hands thoroughly with soap and water after handling raw chicken.
Be Aware of Bone Fragments: Be careful when cutting through bones, as small bone fragments can splinter off. Check the chicken pieces for any bone fragments before cooking.

Storage and Handling

Proper storage and handling of raw chicken are essential for preventing foodborne illness:

Refrigeration: Store raw chicken in the refrigerator at a temperature of 40°F (4°C) or below. Use it within 1-2 days.
Freezing: For longer storage, freeze raw chicken at a temperature of 0°F (-18°C) or below. Frozen chicken can be stored for several months.
Safe Thawing: Thaw frozen chicken in the refrigerator, in cold water, or in the microwave. Never thaw chicken at room temperature.
Prevent Cross-Contamination: Use separate cutting boards and utensils for raw chicken and other foods. Wash your hands and all surfaces thoroughly after handling raw chicken.

Beyond the Basics: Advanced Techniques

Once you’re comfortable with the basic method of cutting up a chicken, you can explore some more advanced techniques:

Spatchcocking: Spatchcocking involves removing the backbone and flattening the chicken, allowing it to cook more evenly and quickly.
Butterflying: Butterflying is similar to spatchcocking, but the chicken is not completely flattened. It’s often used for grilling or roasting.
Deboning: Deboning involves removing the bones from the chicken, leaving only the meat and skin. This is a more advanced technique that requires practice and patience.

Utilizing the Entire Chicken

One of the great benefits of cutting up your own chicken is the ability to utilize the entire bird:

Bones: Use the bones to make chicken stock, which can be used as a base for soups, sauces, and other dishes.
Skin: Roast or fry the skin to make crispy chicken skin snacks.
Fat: Render the chicken fat and use it for cooking.
Organs: The heart and gizzard can be cooked and eaten.

Conclusion

Cutting up a chicken might seem challenging initially, but with the right tools, a clear understanding of the process, and a little practice, you’ll be able to do it quickly and efficiently. Not only will you save money and reduce waste, but you’ll also gain greater control over your cooking and unlock a wider range of culinary possibilities. So, grab a sharp knife, a sturdy cutting board, and a whole chicken, and get ready to elevate your cooking game! Remember to prioritize safety and hygiene throughout the process, and enjoy the delicious results of your efforts. By following this comprehensive guide, you’ll be well on your way to becoming a chicken-cutting pro.

What is the best type of chicken to use for cutting into pieces?

Using a whole chicken is the most economical and versatile option for cutting into pieces. You have control over the size and portions of each piece, and you can utilize all parts of the chicken, including the carcass for making stock. While pre-cut chicken pieces are convenient, they are often more expensive and might not suit your specific needs for a recipe.

Alternatively, you can use bone-in, skin-on chicken pieces if you prefer to skip the initial steps of breaking down a whole chicken. This method is especially useful if you only need specific cuts like thighs or drumsticks. However, keep in mind that you might still need to trim or adjust these pieces depending on your intended use.

What kind of knife is best for cutting up a chicken?

A sharp, sturdy chef’s knife is generally the best tool for cutting up a chicken. The length of the blade provides ample leverage for cutting through bones and joints. Make sure the knife is well-maintained and sharpened regularly for clean and safe cuts. A boning knife can also be helpful for navigating around joints and removing meat from the bones more precisely.

Alternatively, kitchen shears or poultry shears can be used for some parts of the process, particularly for cutting through thinner bones and removing the backbone. These shears can offer more control and precision in certain areas, especially for beginners who might find a large knife intimidating. Using a combination of a chef’s knife and shears can often lead to the easiest and most efficient process.

How do I find the joints when cutting up a chicken?

Locating the joints is crucial for cleanly separating the chicken pieces without damaging the meat or struggling with bone fragments. Gently feel around the area where you want to cut, applying slight pressure to identify the natural separation points. The joints will typically feel like a softer, less resistant area compared to solid bone.

Visual cues can also help you find the joints. Look for the slight indentations or creases in the skin that indicate the location of the joint. Once you’ve identified the joint, use your knife to cut directly through that area, avoiding unnecessary force or sawing motions. This will ensure a clean and easy separation.

How do I prevent cross-contamination when handling raw chicken?

Preventing cross-contamination is essential for food safety when handling raw chicken. Always wash your hands thoroughly with soap and water for at least 20 seconds before and after handling raw chicken. Use separate cutting boards and utensils for raw chicken and other foods, especially those that will be eaten raw, like fruits and vegetables.

After cutting up the chicken, immediately clean and sanitize all surfaces, cutting boards, knives, and utensils that came into contact with the raw chicken. You can use a bleach solution (1 tablespoon of bleach per gallon of water) or a commercial kitchen cleaner. Thoroughly wash your hands again after cleaning up to prevent any further spread of bacteria.

How can I make the skin crispy when cooking chicken pieces?

To achieve crispy skin when cooking chicken pieces, ensure the skin is as dry as possible before cooking. Pat the chicken dry with paper towels to remove any excess moisture. Air-drying the chicken in the refrigerator for a few hours, uncovered, can also help to further dry out the skin.

Using high heat is also critical for crispy skin. Whether you’re roasting, pan-frying, or grilling, start with a high temperature to render the fat under the skin. This will help create a crispy and golden-brown exterior. Avoid overcrowding the pan or grill, as this will lower the temperature and steam the chicken instead of browning it.

What do I do with the chicken carcass after cutting it up?

The chicken carcass is a valuable ingredient for making homemade chicken stock. Instead of discarding it, use it to create a flavorful and nutritious stock that can be used in soups, sauces, and other dishes. Roasting the carcass before making stock can enhance the flavor even further.

To make chicken stock, simply place the carcass in a large pot with vegetables like onions, carrots, and celery, along with herbs like bay leaves and thyme. Cover with water and simmer for several hours, skimming off any impurities that rise to the surface. Strain the stock and discard the solids. You can then store the stock in the refrigerator or freezer for later use.

How long can I store cut-up chicken pieces in the refrigerator?

Cut-up chicken pieces should be stored in the refrigerator for no more than 1-2 days. Store them in an airtight container or wrapped tightly in plastic wrap to prevent them from drying out and to minimize the risk of bacterial growth. Ensure your refrigerator is set to a temperature of 40°F (4°C) or below.

If you don’t plan to use the chicken within 1-2 days, it’s best to freeze it. Properly wrapped and frozen chicken pieces can be stored for up to 9-12 months. Label the packaging with the date to keep track of how long it has been stored. When thawing frozen chicken, do so in the refrigerator, not at room temperature, to prevent bacterial growth.