A whole chicken normally produces 9 parts--two legs, thighs, wings and breast halves and the back, plus giblets--ample for four servings. Or, cut up several whole chickens at a time and freeze enough of the same parts together for a meal or special dish.
| Step 1 |  |
Place chicken, breast side up, on cutting board. Cut skin between thighs and body. |
Step 2 |
 |
Grasping one leg in each hand, lift chicken and bend back legs until bones break at hip joints. |
| Step 3 |  |
Remove leg-thigh from body by cutting (from tail toward shoulder) between the joints, close to bones in back of bird. Repeat other side. |
| Step 4 |  |
To separate thighs and drumsticks, locate knee joint by bending thigh and leg together. With skin side down, cut through joints of each leg. |
| Step 5 |  |
With chicken on back, remove wings by cutting inside of wing just over joint. Pull wing away from body and cut from top down, through joint. |
| Step 6 |  |
Separate breast and back by placing chicken on neck end or back and cutting (toward board) through joints along each side of rib cage. |
| Step 7 |  |
Breast may be left whole, or to cut into halves, place skin side down on board and cut wishbone in two at V of bone. |
Last modified: Thursday, 27-January-2000.
URL: http://www.msstate.edu/dept/poultry/brocutup1.htm
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