How to Break Down a Whole Chicken into 8 Pieces

A whole chicken costs significantly less per pound than pre-cut parts, and breaking it down yourself means you get:
• Custom-sized pieces (want giant thighs? No problem!)
• The backbone for immediate stock-making
• Complete control over skin retention
This 10-minute process will become your weekly kitchen ritual.

Tools Checklist

✓ Sharp chef's knife (8-inch)
✓ Kitchen shears (for cutting through bones)
✓ Cutting board (plastic for easy sanitizing)
✓ Paper towels (for grip on slippery skin)
✓ Bowl (for collecting scraps/organs)
✓ Gloves (optional for handling raw poultry)

Safety Tips

·        Designate one cutting board for raw poultry only

·        Wash hands immediately after handling before touching other surfaces

·        Cut through joints – never force knife through bones

·        Sanitize tools with 1 tbsp bleach per gallon of water after use

Step-by-Step Guide

Step 1: Remove the Legs

·        Twist the legs outward, slice through the skin, and pop the joint to separate thighs.

Step 2: Separate Thighs from Drumsticks

·        Bend the joint to find the natural divide, then cut.

Step 3: Remove the Wings

·        Cut through the soft cartilage where the wing meets the breast.

Step 4: Split the Breast

·        Use shears to cut along both sides of the backbone (save for stock). Halve the breast crosswise for 4 pieces total.

Step 5: Optional French Trim (for presentation)

·        Scrape meat down the drumstick bone for an elegant look.

Your 8-piece chicken is ready for:
• Meal prep: Season differently (lemon-herb breasts, harissa thighs)
• Freezing: Portion into gallon bags with marinades for ready-to-cook meals
• Stock: Simmer bones with onion scraps for 4 hours = free broth
Pro tip: Save the oyster muscles (two nuggets near the backbone) – they're the chef's reward!

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