How to cut a whole raw chicken into pieces
To carve a whole raw chicken, place it on a stable board, first remove the wings, then the thighs, separating the upper thigh and drumstick. Make an incision along the breastbone to separate the breast into two fillets, then cut into the desired size.
Cutting up a whole raw chicken is an essential skill in the kitchen: it allows you to prepare pieces suited to each recipe, reduces waste, and makes the most of every part of the bird. With a little know-how, the process becomes quick and easy.
Prepare the chicken before cutting
A well-prepared chicken makes it easier to carve and ensures optimal hygiene.
- Take the chicken out of the refrigerator and let it sit at room temperature for 10 minutes.
- Place it on a solid, non-slip board.
- Dry it with absorbent paper to prevent it from slipping.
- Prepare a sharp chef's knife and a boning knife if available.
A well-organized environment makes every action safer and more precise.
Remove the thighs
The thighs are among the most used parts and are easily detached.
- Place the chicken breast-side up.
- Pull one thigh outwards.
- Make an incision between the thigh and the chest.
- Rotate the thigh to reveal the joint.
- Cut at the joint to detach it.
You get a whole leg, which you then separate into drumstick and upper thigh if necessary.
Detach the wings
The wings, ideal grilled or fried, can be removed in a few simple steps.
- Move the wing away from the body.
- Make an incision in the skin at the base.
- Fold the wing back to expose the joint.
- Cut cleanly at the joint.
The wings are ready to be seasoned or reserved for another preparation.
Lift the fillets (or whitebait)
The fillets are the most tender part of the chicken, often used for grilling or stir-fries.
- Turn the chicken breast-side up.
- Make an incision in the skin in the center, along the breastbone.
- Slide the blade against the bone, following the rib.
- Gently peel back the flesh without tearing it.
- Repeat on the other side.
You get two nice, clean fillets, ready to cook.
Use the carcass
The chicken carcass is never thrown away: it is perfect for a rich and fragrant homemade broth .
- Break or saw the carcass into pieces.
- Place it in a pot with vegetables and herbs.
- Let it simmer for several hours.
Homemade broth gives chicken a second life and enhances your soups and sauces.
Preserving the pieces
Properly storing your pieces of raw chicken ensures freshness and food safety.
- Refrigerator: up to 2 days in an airtight container.
- Freezer: up to 3 months, separated into portions.
- Tip: Place baking paper between pieces to prevent them from sticking.
Proper storage allows you to cook at the pace of your needs.
Conclusion
Cutting up a whole raw chicken is a simple yet valuable skill. Each part has its use: the thighs for stewing, the wings for grilling, the breasts for quick cooking, and the carcass for a flavorful broth. Everything is used, nothing is wasted.
FAQ – Frequently Asked Questions
What type of knife should I use to cut up a raw chicken?
A chef's knife or a well-sharpened boning knife.
Should you remove the skin before cutting up a chicken?
No, it's better to leave it for a cleaner cut and better cooking.
How do you separate a thigh in two?
Locate the joint between the drumstick and the upper thigh, then cut with a decisive movement.
Can you freeze a chicken that has already been cut up?
Yes, by separating each piece for more convenient use.
How many pieces do you get from a whole chicken?
Generally 8 main pieces: 2 thighs (separable into 4), 2 wings and 2 fillets.
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