How to Break Down a Whole Chicken
A step-by-step video demonstration that teaches you to break down a 3–4 lb whole chicken into eight individual pieces—two breasts, two thighs, two drumsticks, and two wings—using basic knife technique.
Ingredients
- 1 whole chicken (about 3-4 lbs)
1 Ingredients
Delivery in as fast as one hour.*
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Instructions
- 1
Start by removing the wings. Locate the joint where the wing meets the body and slice through it.
- 2
Next, remove the wishbone. Make small V-shaped slices around the bone at the neck cavity, then use your fingers to loosen and pull it out.
- 3
To remove the leg quarters, slice the skin between the thigh and the body. Follow the cut around the back, making sure to carve out the oyster meat.
- 4
Using a dry towel for grip, hold the chicken body and firmly push the leg back to dislocate the hip joint.
- 5
With the joint exposed, cut through it to completely detach the leg quarter. Repeat the process for the other leg.
- 6
Separate the drumstick from the thigh by locating the joint between them and slicing through it.
- 7
To remove the breasts, locate the breastbone running down the center of the carcass. Slice down along one side of the bone.
- 8
Continue slicing, keeping your knife close to the rib cage, to peel the entire breast off the carcass. Repeat on the other side.
