Visit: “How to Cut Up a Chicken”

My post called “How to Cut Up a Chicken” is composed of GIFs that illustrate one method of breaking down a whole chicken into pieces. I have now added a video to that article that shows two methods, the same one in the picture tutorial, and a different one. I hope that the video helps to clearly illustrate the process and that my viewers find it helpful!

Jump to video

• Breast
  • Tenderloin and main Breast
• Leg Quarter
  • Drumstick and Thigh
• Wings
  • Drumette and Wingette

I rarely buy chicken pieces separately. I do sometimes, like when I just want many of the same cut, like 20 chicken wings for example, and do not want to buy ten whole birds to obtain them. Typically, though, I get a couple of whole chickens each month, and cut them up myself. I remember a time when it seemed like it would be impossible to get all those nice neat cuts out of a whole chicken, but I was wrong. It only takes a couple of minutes, and it is usually cheaper than buying the parts separately, plus you get the carcass which you can use to make stock! I always cut my chicken in such a way as to create boneless breasts. Many videos I see online show people cutting the breast plate in half and leaving it attached to the breast. I suppose this can be desirable for certain uses, but I find boneless chicken breasts far more desirable. Think about it. When you buy chicken breasts, do you look for boneless breasts, or breasts with a bunch of bones and cartilage attached? I have attempted to make this guide clear enough for anyone to understand, so if this is your first time I hope that it is helpful to you.