Buying a whole chicken runs about $1.27/lb. average (in my area) and is much cheaper than buying the parts separately. Breasts are on the average $3.99/lb. and legs/thighs go for $2.19/lb. Don’t get me started on wings! Cray cray on those prices!
We also raise our own meat chickens, and usually leave them whole when we process them. Don’t get me wrong, we like eating whole roasted chicken once in a while, but there are times when I just want hot wings, or to use the breasts for a recipe. So, I cut a lot of them up to use in that manner. Learning how to cut up a whole chicken is easy. Be sure to watch the video below for more help!
Begin by placing the whole chicken, breast side up. You want an extremely SHARP knife to work with, to minimize slippage and possible injury.
Start your cutting down the “fat line” of the inner thigh and leg piece together. Then, you will “pop” the thigh joint to get it to lay flat.
Repeat on the other side. Keep the legs and thighs attached for now, to stabilize the bird. Then, carefully, slice down the breastbone to remove the breast.
Carefully, cut around the entire breast along the “fat lines” and remove. Repeat on the other side.
Next, you will remove the wings along the joint. This may require you to turn the bird slightly to get under the joint.
Go back to the leg and thigh quarter, and follow the “fat lines” to remove. Repeat on other side.
To have the legs and thighs separate, simply place the knife in the joint area and “pop” it down to cut through. This is another reason to have a really sharp knife. If you want to skin the thighs or breasts, this is a good time to do it, too.
You now have a fully fabricated chicken! You can use the pieces any way you wish, and the carcass makes a wonderful bone broth!
What will you do with your chicken pieces? To get some delicious budget stretching recipes, read the post here. Be sure to pin this for later, too!