Basic Cutting Guide For Chicken Parts Recipe
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Ingredients: |
Ingredients:
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Directions: |
Directions:Tools You Need:
- Sharp chef’s knife or boning knife
- Cutting board (preferably with a groove for juices)
- Paper towels to pat dry the chicken making it less slippery.
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Step-by-Step Breakdown:
- Place the chicken breast-side facing up
Pat it dry. Stretch out the wings and legs so you see where they attach.
To Remove The Legs (drumsticks + thighs):
- Pull one leg away from the body.
- Slice through the skin between the leg and body to expose the joint.
- Bend the leg back until the joint pops.
- Cut through the joint to remove the leg.
- Repeat on the other side.
To Separate The Thigh And Drumsticks:
- Place the leg skin-side down.
- Feel for the joint (drumstick meets thigh).
- Cut right through the joint. It should cut easily.
To Remove The Wings:
- Stretch out a wing.
- Cut through the joint where it meets the breast.
- Repeat on the other side.
To Cut off the backbone:
If you want split breasts or want to spatchcock:
- Turn the chicken breast-side down.
- Using kitchen shears or a sharp knife cut along both sides of the backbone and remove it.
To Separate the breasts:
- Place the chicken breast-side up.
- Slice down along the breastbone to split the two halves.
- if you choose, you can cut each breast crosswise for smaller pieces.
(Optional) Keep or remove the wishbone
If you want neat breast meat, you can use your fingers or tip of the knife to remove the wishbone.
Final Cuts You’ll Have:
2 drumsticks
2 thighs
2 wings
2 breast halves (or 4 pieces if split smaller)
(Optional) backbone for stock
Tips;
-Use smooth, confident cuts — don’t saw!
-Feel for joints, not the bones — they cut much easier.
-Save the backbone and wingtips for homemade stock! |
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