How to Butcher a Chicken

Cheaper and fresher than pre-cut

Play
PlayPause
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 4/23/2017, viewed by 1229 , 0 Comments

It's really easy to cut up a chicken, and once you know how, you can expand to just about any kind of bird. I try to get a whole chicken at least once a week, make some stock to have on hand and freeze the meat for meals when needed.

What you will need

1 whole chicken

A knife and a cutting board

How to cook

1

Play
!

Get your chicken rinsed off and laid out. Grab your biggest, sharpest knife!

2

Play
hen flip the chicken over, pulling the leg back until the hip joint pops.

I always start at the legs. Slice through the skin at the inner thigh and then flip the chicken over, pulling the leg back until the hip joint pops.

3

Play
tle muscle at the lower back. You can press your fingers into the edge of that muscle and scrape it away from it's little rounded nesting place against the pelvis. That morsel is called the thigh oyster. Now that it's out of the way, you can slice at the hip joint and continue along the back to remove the thigh completely.

Now cut along the back and peel away the skin a bit to reach the tender little muscle at the lower back. You can press your fingers into the edge of that muscle and scrape it away from it's little rounded nesting place against the pelvis. That morsel is called the thigh oyster. Now that it's out of the way, you can slice at the hip joint and continue along the back to remove the thigh completely.

4

Play
 a bit tricky, but if you learn to find the right angle, you can slice straight through the cartilage of the knee without hitting bone.

To separate the thigh from the drumstick, slice through the knee. It can be a bit tricky, but if you learn to find the right angle, you can slice straight through the cartilage of the knee without hitting bone.

5

Play
ing from the drummie.

Similarly, if you find the right angle on the elbow, you can separate the wing from the drummie.

6

Play
e, careful to get as much meat as possible. You may need to break through the wishbone at the collar.

Now cut down the face of the breast. You should slice along the breast plate, careful to get as much meat as possible. You may need to break through the wishbone at the collar.

7

Play
ather the shoulder. Like the knee and elbow, the shoulder can be separated easily once you find the right angle to attack.

The breast should still be joined at the rounded tip of the tender, under rather the shoulder. Like the knee and elbow, the shoulder can be separated easily once you find the right angle to attack.

8

Play
hen, slice off the drummie, leaving your boneless chicken breast. If you keep the drummie on, this cut is what's known as the 'airline' breast.

Feel at the edge of the breast for any remnant of the wishbone to remove. Then, slice off the drummie, leaving your boneless chicken breast. If you keep the drummie on, this cut is what's known as the 'airline' breast.

9

Play
it off, or even just tear it away. It's good to cut out most of the piece of white sinew that runs the length of the tender because this can be chewy.

Let's take off the tender, that flappy bit under the breast. You can slice it off, or even just tear it away. It's good to cut out most of the piece of white sinew that runs the length of the tender because this can be chewy.

10

Play
highs, and tenders.

All done. You're looking at boneless breasts, wings, drummie, drumsticks, thighs, and tenders.

Comments

Avatar placeholder