How to Break Down a Whole Chicken

Ingredients

• 1 Whole chicken (Raw, whole bird)

Steps

1. 1

   Locate where the wing joint enters the breast and make a small incision, then slip your knife right through to remove the wings.

2. 2

   To remove the legs, make a small snip of the skin between the leg and the breast, trying to leave as much skin on the breast as possible.

3. 3

   Pop the leg joint back on itself to open it up, then flip the bird and follow your knife down the backbone, ensuring you take the oyster (the small piece of dark meat near the spine) with the leg.

4. 4

   Separate the thigh from the drumstick by following the natural fat line between the two joints; if positioned correctly, the knife should glide through the joint easily.

5. 5

   Locate the wishbone inside the neck cavity. Make a quick incision on either side, wiggle it with your fingers, and use small cuts to remove it cleanly.

6. 6

   Remove the breasts by cutting straight down the middle along the breastbone. Use confident, gentle cuts to detach the meat from the carcass, making sure to include the tenderloin.

7. 7

   Repeat the breast removal on the other side, leaving you with two breasts, two thighs, two drums, two wings, and a carcass for stock.

Notes

The author emphasizes saving the carcass to make a 'jiggly' stock, ensuring zero waste. Removing the wishbone first is a professional tip that makes removing the breast meat much easier.

Nutrition per serving

• butchery
• chicken
• technique
• meal prep
• poultry
• zero waste
• basics