How To Cut Up A Whole Chicken
When I was about 14, my mom taught me how to cut up a whole chicken.
Yikes! What a throwback! 🙂 I am being very brave putting this awful picture of me during a very chubby stage in my life out in the cyber world.
I was totally game for learning, but I was also a little doubtful that I would ever need to actually use this skill.
I mean, chicken thighs and breasts are readily available at any grocery store, right?
Now I realize the value of this simple skill, and I use it all the time!
Knowing how to cut up a whole chicken can greatly benefit you, whether you are butchering your own chickens, or you are saving money by buying whole organic chickens and cutting them into your desired pieces.
(Have you noticed the price of organic, free range chicken breasts recently? Buying a whole bird is much more economical!)
Place the entire chicken on a large cutting board. (If you use wooden cutting boards like I do, please have a designated “raw meat board”! Cross contamination is not cool!)
Place your knife just to the right of the breast bone, like this.
Cut downward until you reach bone, then slant your knife outward, cutting along the bottom bone until you have removed the entire breast.
Repeat on the other breast.
Next come the legs. Remove the legs by cutting the cartilage at the joint.
Once you have both of the legs removed, flip the bird over and cut the thighs off like this.
You can now either cut off the wings, or leave them with the rest of the carcass if you don’t want to use them separately.
You have now cut up a whole chicken! Not too difficult :).
Freeze, or use the raw meat within a day or two.
I like to freeze the breasts in one bag, the thighs and legs in another, and throw the remaining carcass in the crockpot until cooked through and the meat is falling off the bones. Then I pick the meat off the bones, freeze it for soup, and make chicken stock and bouillon with the leftover carcass!!