How to Cut a Whole Chicken

Removing Chicken Legs – Pat dry chicken with a paper towel. Place chicken breast-side-up and first remove the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick separating the drumstick and the breast, just cutting through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the hip bone out of its socket just below the breast. Cut with a knife just past the joint, getting as much meat as possible including a small meaty "oyster" section next to the tail.

To separate the drumstick from the thigh, cut along the fat line and you should cut right between the joints – if you feel resistance, shift your knife around until it slides through fairly easily.

To remove the wings: Place the breast side up with wings away from you. To remove the wings: feel for the joint then cut through the skin and joint (not the bone) – shift the knife around slightly if you get resistance until it goes through easily. Pull the wing up away from the chicken for greater control while cutting.

To remove the chicken breast: Turn the chicken on its side and cut along the fat line on the side of the chicken carcass with kitchen shears, snipping right through the ribcage. To debone chicken breast, cut through the center of the skin over the chicken breast – locate the breastbone and cut the chicken away from the bone with long strokes (not a sawing motion) and cut all the way down which should completely debone the chicken breast.