Cutting a Whole Chicken Into 10 Pieces Made Simple

Becoming familiar with how to break down and cut up a whole chicken into 10 pieces is almost a foodie requirement these days and helps cooks save a lot of money. I've written a few posts covering how to cut up chicken. A good one is below.

Cutting Up A Whole Chicken

The price of chicken is very reasonable. But paying $4 for 4 chicken thighs at the grocery is crazy when the whole chicken costs between $5-$10, depending on the area you live.

Grocery stores use to never sell chicken stock, only chicken broth...

What's the difference? Chicken broth is the exact same thing as reselling/repackaging the liquid in which the poached chicken was cooked. Yep, there is no difference at all.

Chicken Stock is made from chicken bones and marrow, meaning high quality and deeper flavor. Chicken broth is almost worthless in the way of favor. If you're in a hurry or in a pinch I suggest buying the chicken stock "base" in small jars at the grocery. Big flavor in small places.

I think most of us agree homemade is better. That means the homemade chicken stock is high on that list.

Essential Tools For Chicken Butchery

Before we dive into the butchering process, let's ensure you have the right tools:

• A sharp chef's knife
• A boning knife
• A sturdy cutting board

Remember: Keeping your knives sharp is crucial for efficient and safe butchery.

Step-by-Step Guide to Butchering a Chicken

Preparing the Chicken

Start by cleaning your chicken and placing it breast-side up on the cutting board. Familiarize yourself with its anatomy - the breast, thighs, legs, and wings.

Removing the Legs and Thighs

First, focus on the legs and thighs. Find the joint connecting these to the body and use your knife to dislocate and separate them. This step requires a mix of gentle cutting and firm pressure to pop the joints.

Separating the Wings

Locate the joint between the wing and the body. A precise cut here will cleanly remove the wings, preserving the integrity of the breast meat.

Extracting the Breast

The breast meat is next. Slice alongside the breastbone and gently pull the meat away, ensuring smooth cuts for a neat presentation.

Identifying and Removing the Oysters

The oysters, small pieces of meat on the back of the chicken, are a chef's treat. Scoop them out carefully - they're delicious!

Let's Make Homemade Chicken Stock

Here is a restaurant tested recipe that will help take your next cooking adventure to the next level. If you use this recipe in place of the standard grocery store chicken broth you've been using, then you're about to make the best version of your dish you've ever made. Flavor wins every time, and chicken broth isn't flavor.

Perfect Homemade Chicken Stock