Breaking Down a Whole Chicken
A whole chicken is more versatile than the sum of its parts. Once you learn to navigate the joints, you will stop buying pre-packaged trays.
Keep your knife sharp and your workspace stable.
Use a heavy cutting board that won't slide. If it moves, place a damp paper towel underneath it.
- sharp boning knife or chef's knife
- large cutting board
- poultry shears (optional)
What goes in.
- 1whole chicken, chilled
Finding the Joint
Never force your blade through bone. Move the limb until you feel the ball-and-socket joint shift; cut directly through that gap.
The method.
Remove the legs
Place the bird breast-side up. Pull a leg away from the body. Slice through the skin between the leg and the breast, then pull the leg back until the joint pops. Cut through the socket to release the thigh.
Separate thigh from drumstick
Lay the leg skin-side down. Locate the line of fat that marks the joint between the drumstick and thigh. Slice cleanly through that line.
Remove the wings
Pull the wing away from the breast. Feel for the shoulder joint, cut into it, and slice through to remove the wing.
Remove the breasts
Turn the bird so the neck faces you. Run your knife along one side of the keel bone (the center ridge). Use long, smooth strokes, keeping the blade tight against the ribcage to pull the breast meat away in one piece.
Other turns to take.
Spatchcock
Use shears to cut out the backbone, then press down on the breastbone to flatten the bird for even roasting.
When it doesn't go to plan.
Pat the bird dry with paper towels before starting to keep your hands from slipping.
Save the backbone and wing tips in a freezer bag for stock.
If the bird is cold, it is easier to handle; do not let it sit out on the counter while you work.
The ones that keep coming up.
Why does my meat look jagged?
You are likely sawing at the meat rather than pulling the skin taut and making clean, long slices.
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