Learning how to cut a whole chicken at home might sound intimidating, but it’s easier than you think–and it can save you money, too! With just a sharp knife and a cutting board, I’ll show you how to break down a whole raw chicken into 8 neat pieces: 2 breasts, 2 wings, 2 thighs, and 2 drumsticks. Once you know the steps, this skill makes weeknight dinners easier and opens up so many possibilities for your favorite chicken recipes.
Cutting a Whole Chicken into Pieces
With years of cooking chicken under my belt, I’ve found that when I cut up a whole chicken myself, I get a lot more out of it. I get a variety of chicken pieces (breasts, thighs, wings, and legs) for less money, and I can freeze chicken for later, so I have every part on hand at all times.
I love grilling chicken pieces or using them to make my homemade KFC recipe. But once I break down a whole chicken, I can use the parts in any of my favorite chicken recipes! I even get to make use of the backbone, which is perfect for making homemade chicken stock.
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Cut the Joints, Not the Bones!
The process for butchering a chicken at home comes down to following the natural lines of the chicken and aiming for the joints instead of trying to cut through bones. First, remove the legs, then the wings, then separate the breasts from the rib cage and backbone. Finally, cut the thighs away from the drumsticks. With a little practice, you’ll be able to break down a whole chicken in just a few minutes.
How to Cut a Whole Chicken
Equipment
- Cutting Board
- Sharp Kitchen Knife or Poultry Shears
Ingredients
- 1 whole chicken
Instructions
Remove the Legs:
- Locate the area of thin, flexible skin where the breast and thigh connect. Using a knife, slice through the skin.1 whole chicken
- Pull chicken leg away and bend it upwards to pop the top of the bone out from the joint. Then, slice right through the joint to remove the leg. Repeat for the other leg. Set aside.
Remove the Wings:
- Grab the wing and gently pull up to find the joint connecting to the breast.
- Cut right through the joint to remove. Repeat for the other wing.
Remove the Breasts:
- Turn the chicken on its side, and find the line of fat running along the side of each breast.
- Cut through the line of fat on each side to separate the rib cage from the breasts.
- Separate the rib cage from the breast.
- Turn the breasts skin side up. Cut through the middle line separating the breasts until you hit the breastbone.
- Once at the breastbone, run the knife along the bone while cutting through the meat. Remove the breast from the bone. Repeat for the other breast.
Separate the Thighs and Drumsticks:
- Flip the leg over and find a line of fat that separates the thigh and drumstick.
- Cut right through this line of fat and through the joint to separate the two pieces. Repeat for the other leg.
- You should now have 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.
To Roast the Chicken:
- Season chicken pieces as desired. Place on a baking tray and bake in the oven at 400°F for 30 minutes; then reduce the oven temperature to 350°F and continue to bake for another 15-20 minutes, or until each piece reads 165°F at the thickest point.
Notes
- Use a sharp knife or kitchen shears. A dull knife makes the process harder and more dangerous. A chef’s knife or sturdy shears work best.
- Use a large cutting board with a damp towel underneath to keep it from slipping.
- Pat the chicken dry first. A dry surface is less slippery, making it easier (and safer) to cut.
- When separating wings, thighs, and drumsticks, aim for the joint where the bones meet. You’ll feel less resistance and get a clean cut.
- Don’t toss the backbone; it’s perfect for making homemade chicken stock.
- Practice makes perfect! The first time may feel tricky, but once you learn the joint locations, it gets much faster.
- Always wash your hands, knife, and cutting board thoroughly after handling raw chicken to avoid cross-contamination.
- When baking, I like to season my chicken pieces with my favorite chicken seasoning.
- Nutrition information for display purposes only.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Cutting a Chicken into 6, 8, or 10 Pieces
Usually, I break down a whole chicken into 8 parts as instructed. This gives me the pieces I need most often, for a variety of recipes. However, a whole chicken can be cut into 6, 8, or 10 pieces, depending on what you prefer.
If you prefer chicken leg quarters, skip cutting apart the thighs and drumsticks. The chicken wings can be further cut into parts if you don’t want whole wings. Whichever combo you choose will decide how many pieces to cut your chicken into.
How to Cut a Whole Chicken into 8 Parts Step by Step
Prep: Start with a whole, raw chicken on a secure cutting board. Reach into the cavity and remove the giblets if they are included. They’re usually inside a plastic bag. You can save these parts to make chicken gravy or chicken broth.
Locate the Leg Joint: Locate the area of thin, flexible skin where the breast and thigh connect. Using a knife, slice through the skin.
Separate the Leg: Pull the chicken leg away and bend it upwards to pop the top of the bone out from the joint. Then, slice right through the joint to remove the leg. Repeat for the other leg and set aside.
Locate the Wing Joint: Grab the wing and gently pull up to find the joint connecting to the breast.
Separate the Wing: Cut right through the joint to remove. Repeat for the other wing, and set aside. If you don’t want whole chicken wings, you can remove the wing tips and/or cut the wings into flats and drumettes.
Locate the Breasts: Turn the chicken on its side, and find the line of fat running along the side of each breast.
Separate the Breasts: Cut through the line of fat on each side to separate the rib cage from the breasts.
Lay them Flat: Separate the rib cage from the breast and set them both flat on your cutting board.
Separate the Breasts: Turn the whole breast piece skin side up. Cut through the middle line, until you hit the breastbone.
Remove the Breastbone: Once at the breastbone, run the knife along the bone while cutting through the meat, and remove the breast from the bone. Repeat for the other breast.
Locate the Thigh Joint: Flip the leg over and find a line of fat that separates the thigh and drumstick.
Separate the Drumsticks: Cut right through this line of fat and through the joint to separate the two pieces. Repeat for the other leg and set aside. If you prefer leg quarters, skip this part.
Enjoy: You now have a fully parted chicken with 8 bone-in pieces, ready for whatever easy chicken recipes you please!
How to Store and Freeze
Store raw chicken parts in an airtight container in the refrigerator for up to 2 days, or in the freezer indefinitely (best if used within 1 year). For best quality, I recommend wrapping chicken pieces tightly in plastic wrap before placing them in an airtight freezer bag to prevent freezer burn. Let thaw overnight in the refrigerator before preparing and cooking as desired.
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