How to Cut a Chicken – A Step-by-Step Guide

1. Preparing the Chicken for Cutting

Before you begin to cut a chicken, it’s important to properly prepare it for the task. Follow these steps to get the chicken ready:

1. Rinse the chicken: Start by rinsing the chicken under cold running water. Make sure to remove any packaging or labels.

2. Pat dry: Once you have rinsed the chicken, pat it dry with paper towels. Make sure to dry both the outside and inside of the chicken.

3. Remove giblets: Check the cavity of the chicken to see if it contains any giblets or organs. If so, remove them and set them aside for another use or discard them.

4. Trim excess fat: Trim off any excess fat from the chicken using a sharp knife or kitchen shears. This will make it easier to handle the chicken while cutting.

By properly preparing the chicken, you’ll have an easier time cutting it and ensure that it’s safe to consume.

2. Removing the Legs and Wings

Once you have prepared the chicken, it’s time to begin cutting. The first step is to remove the legs and wings. Here’s how to do it:

1. Hold the chicken: Hold the chicken by the legs with one hand and the wings with the other hand. Make sure to hold it securely so it doesn’t slip.

2. Cut through the skin: Use a sharp knife to cut through the skin between the leg and the body of the chicken. Repeat on the other side.

3. Dislocate the joint: Bend the leg back until you can see the joint. Use the knife to cut through the joint and remove the leg. Repeat on the other side.

4. Remove the wings: Use the knife to cut through the skin between the wing and the body of the chicken. Dislocate the joint and remove the wing. Repeat on the other side.

Once you have removed the legs and wings, you can move on to separating the breast from the ribcage.

3. Separating the Breast from the Ribcage

After removing the legs and wings, it’s time to separate the breast from the ribcage. Follow these steps:

1. Locate the breastbone: Place the chicken breast-side up on a cutting board. Locate the breastbone, which runs down the center of the chicken.

2. Cut through the breastbone: Use a sharp knife to cut through the breastbone, starting at the top and working your way down to the bottom. Use your fingers to gently pull the breast away from the bone as you cut.

3. Remove the breast: Once you have cut through the breastbone, you should be able to remove the breast in one piece. Repeat on the other side.

4. Optional: Remove the tenderloin: The tenderloin is a small strip of meat that is located on the underside of the chicken breast. You can remove it by gently pulling it away from the breast with your fingers or a knife.

Once you have separated the breast from the ribcage, you can move on to cutting the chicken into smaller pieces.

4. Cutting the Chicken into Smaller Pieces

Now that you have removed the legs, wings, and breasts, it’s time to cut the chicken into smaller pieces. Here’s how:

1. Cut the legs in half: Use a sharp knife to cut each leg in half at the joint. You should have four pieces of chicken legs.

2. Cut the wings in half: Use a sharp knife to cut each wing in half at the joint. You should have four pieces of chicken wings.

3. Cut the breast into smaller pieces: Cut the chicken breast into smaller pieces, such as strips or cubes, depending on your preference.

4. Optional: Cut the back into pieces: You can also cut the back into smaller pieces using a sharp knife or kitchen shears.

Once you have cut the chicken into smaller pieces, it’s ready to be cooked. Make sure to wash your hands and cutting board thoroughly with soap and water before proceeding.

5. Tips for Safe and Efficient Chicken Cutting

Cutting a chicken can be a messy and potentially dangerous task if you’re not careful. Here are some tips to help make the process safe and efficient:

1. Use a sharp knife: A sharp knife will make it easier to cut through the chicken and reduce the risk of slipping.

2. Secure the chicken: Make sure to hold the chicken securely while cutting to prevent it from slipping.

3. Keep a clean workspace: Keep your cutting board and knife clean and free of any other items to prevent contamination.

4. Practice good hygiene: Wash your hands and any surfaces that come into contact with the chicken thoroughly with soap and water to prevent the spread of bacteria.

5. Use kitchen shears: Kitchen shears can be helpful for cutting through bones and joints.

By following these tips, you can safely and efficiently cut a chicken into smaller pieces for cooking.