How to Quarter a Whole Chicken

Save money by buying a whole chicken and cutting it up yourself. This technique yields 2 legs, 2 thighs, 2 breasts, 2 wings and a carcass that you can use to make chicken stock. This method guides you through the process using kitchen shears rather than a knife, making it easier for beginners.

Instructions

Difficulty: Moderate

1. Remove the chicken from it's packaging. Rinse the chicken before laying it on a cutting board. Point the tail end toward yourself.
2. Locate the center of the breast bone. Cut through the breast bone using kitchen shears. Start at the leg end and end past the wings so that the 2 halves fall apart.
3. Cut down the side of the breast and through the rib bones, separating the leg and thigh from the breast. This will leave you a breast with a wing attached.
4. Pop the wing joint before removing it from the breast by pulling down and away from the breast. This makes cutting through the joint possible and will ensure no bone fragments end up in the chicken meat. Remove the wing from the breast.
5. Pull the legs from the carcass. Cut through the leg joints to remove the thigh and leg from the chicken.
6. Clear away any excess skin and discard it. Your cut chicken pieces are now ready for cooking or freezing. The carcass is ready to be used for stock or soup.

Tips & Warnings

• Using kitchen shears instead of a knife will help you get through the bones easier, quicker and safer.
• Chicken breasts can be rather large compared to the other pieces. Cut them in half if you'd like more reasonable portions.
• Wash every surface that comes into contact with raw chicken using soap and hot water.