It’s a handy skill to have – knowing how to take a whole chicken and break it down into ten usable parts. Not only do you save money by buying a whole chicken, but you get a fundamental understanding of the food you’re eating.
Start with a whole, organic chicken. Rinse the chicken thoroughly and pat it dry. With the chicken breast side down, neck facing toward you, cut off excess neck skin and remove the wishbone.
Using sharp kitchen shears, cut down either side of the backbone to remove it. Save this for making stock, if you’d like.
Turn the chicken over, find the joint that connects each thigh to the chicken, and cut through the joint to separate the leg from the bird.
Turn the chicken back over and cut out the pointed breastplate.
Then cut through the center of the breast, cutting it into two pieces.
Cut off the wings at the joint that connects them to the breast. Snip each breast in half lengthwise.
Ten chicken pieces, ready to go.
This whole process should take about 15 minutes, and less after you get the hang of it.