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Raw whole chicken cut into pieces, arranged on a cutting board.
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How to Cut a Whole Chicken

Learn how to cut a whole chicken into 8 pieces with this easy step-by-step guide. Save money and get more from your bird!
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 1
Calories: 1638kcal
Author: Becky Hardin

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
    slicing between the leg joint of a whole raw 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.
    separating and slicing through the leg joint of a whole raw chicken.

Remove the Wings:

  • Grab the wing and gently pull up to find the joint connecting to the breast.
    pulling a wing taut on a whole raw chicken.
  • Cut right through the joint to remove. Repeat for the other wing.
    slicing through the wing joint of a whole raw chicken.

Remove the Breasts:

  • Turn the chicken on its side, and find the line of fat running along the side of each breast.
    slicing along the breast of a whole raw chicken.
  • Cut through the line of fat on each side to separate the rib cage from the breasts.
    a whole raw chicken with the breasts removed.
  • Separate the rib cage from the breast.
    back and breast of a whole raw chicken on a cutting board.
  • Turn the breasts skin side up. Cut through the middle line separating the breasts until you hit the breastbone.
    halving a chicken breast into 2 breasts.
  • 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.
    2 raw chicken breasts with breastbone removed.

Separate the Thighs and Drumsticks:

  • Flip the leg over and find a line of fat that separates the thigh and drumstick.
    separating the thigh from the leg of a whole raw chicken.
  • Cut right through this line of fat and through the joint to separate the two pieces. Repeat for the other leg.
    separating the thigh from the leg of a whole raw chicken.
  • You should now have 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.
    raw chicken parts on a cutting board.

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.
    cooked chicken parts on a platter.

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.
Storage: Store raw chicken pieces in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 year. Store cooked chicken pieces in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 1638kcal | Protein: 142g | Fat: 115g | Saturated Fat: 33g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 533mg | Potassium: 1440mg | Vitamin A: 1066IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 7mg