How To Butcher a Chicken

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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*pictures taken by David Miguel
IMG 5049 How To Butcher a Chicken

Step 1:  With the breast side facing upward, pull each leg away from the chicken’s body.  Slice through the skin that is between the breast and the drumstick.

IMG 5054 How To Butcher a Chicken

Step 2:  Bend each leg back so that the thighbone pops out of its socket.  Cut through the joint to detach the leg completely.

IMG 5057 How To Butcher a Chicken

Step 3: Pull each wing away from the chicken’s body.  Cut through the joint and remove the wing.

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Step 4: Cut downward through the rib cage and then shoulder joints to separate the breasts from the back.

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Step 5: Place the skin side down.  Split the center breast bone with a chopping motion, then slice through the meat and skin to seperate them into two pieces.

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Step 6:  You should end up with 6 parts.

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Tips:

*Use a separate cutting board for meat to help prevent cross-contamination.
*Use a sharp chef’s knife to make cutting easier.
*Save the back bones and meat for a stock.

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My Chicken Stock Recipe can be found HERE.
 

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