Buying a whole chicken, instead of individual parts, is often more economical.
Step 1
Lay the bird on its back.
Wiggle a wing to determine where the joint attaches to the breast.
How to cut up a chicken step 9.
Repeat with the other wing.
Step 2
Pull a leg away from the body to see where it attaches.
To remove the whole leg, first cut through the skin between the thigh and the breast.
How to cut up a chicken step 9.
Use a boning knife or paring knife to cut through that joint.
Repeat with the other leg.
Step 4
Place each leg skin-side down.
With your hand and knife, bend the leg to feel for the ball joint.
That’s where the drumstick and thigh are connected.
Then, look for the thin line of fat that runs along the ball joint.
Cut through the line of fat to separate the thigh and drumstick.
Wiggle the joint as needed so it’s easy to cut.
Repeat with the other leg.
Repeat on the other side of the backbone to remove it completely.
(Reserve the backbone and neck for chicken stock, if desired.)
Step 6
Now cut the breast into two halves.
Place the breast skin-side down.
Use your weight to cut through the breast bone and cartilage down the center of the breast.
Step 7
Now that you have two breast halves, cut each breast half in half again, crosswise.
The wishbone is located at the thick part of the breast.
Now that you have your chicken cut up, you’re ready to make grilled chicken thighs.
How to cut up a chicken step 9.
