6 Steps To Cut A Whole Chicken Into 8 Pieces

Below are the six steps you need to cut a whole chicken into eight pieces. Remember to do it in a food-safe way. (1)

Step 1: Lay the Chicken on a Cutting board

Lay the bird on its back with the drumsticks facing you to see where the joints meet the breast.
In this first step, we will tackle the legs. Grab the first drumstick and make a little slice across the skin where you can see the joint is attached. Cut in between the joints till the leg is detached. Repeat for the second leg.

Step 2: Detach the Thighs from the Drumsticks

Take each leg and place it on the cutting board, skin-side down. Find where the drumstick and things are connected using your hands and knife to feel for the ball joint. You will cut the drumsticks and the thigh in half, right behind the fat line closest to the drumstick. You can also keep them attached and use them for my grilled chicken leg quarters recipe.

Step 3: Detach The Wings

Turn the chicken on its side to cut off its wings. Wiggle each wing to determine where the joint attaches to the leg, then make a small cut on each side so you can easily pop the wing out. Use a sharp knife to cut through the ball joint where the wings meet the leg.

Step 4: Remove The Backbone

Use your scissors to cut down the backbone. Start at the head and cut through the rib cage on each side of the spine. This is just a bonus piece that you can use later on for chicken stock.

Step 5: Cut Right Through The Breastbone.

To get the breasts, follow the fat layer along the inner ribcage. After a few long slices, you should be able to use your hands to pull the breast apart. You should follow the line along the rib cage to get as much meat as possible.

Step 6: Divide The Breasts

Cut the breast into two halves. You may have to use force to cut through the breastbone and cartilage down the center of the breast. While you may decide to have the chicken cut at the grocery store, this is a better option for you and saves money.