How to Cut Up a Whole Chicken: Step-by-Step Guide

Learn how to cut a whole chicken with these clear, step-by-step instructions. All you need is a non-slip cutting board, a sharp chef’s knife or kitchen shears, and about 10 minutes. Breaking down a whole bird yourself is more economical than buying pre-cut pieces, and it gives you the flexibility to portion the meat for multiple recipes while saving the backbone and neck for homemade stock.

I use whole chickens often for roasted and spatchcock preparations, but I also frequently cut them into parts for recipes that call for thighs, breasts, wings or drumsticks. With rising food costs, learning to break down a whole chicken is a practical kitchen skill that reduces cost per pound and stretches your grocery budget.

Why you’ll love this recipe

• This tutorial shows how to cut a whole chicken into eight pieces quickly and safely using simple tools.
• It only takes about 10 minutes once you get the hang of it; practice will make the process faster and more confident.
• Buying whole chickens is typically cheaper per pound than buying individual cuts, and breaking one down lets you choose the exact cuts you need.
• Keep the backbone and neck for stock to make the most of your purchase.

Recipe ingredients and tools

Ingredient: one whole chicken. Tools and supplies below will make the job easier and safer.

Ingredient notes

• Whole chicken: Any size works. Choose based on how many servings you need. Buying larger packs or multiple birds at once can save money if you plan to portion and freeze.
• Cutting board: Use a non-skid board. If yours slips, place a damp towel underneath to stabilize it.
• Chef’s knife: A sharp, sturdy chef’s knife makes clean cuts through joints and through the breastbone when needed.
• Kitchen shears: Good shears are an excellent alternative to a knife and can make removing wings, trimming ribs, or cutting through the backbone easier, especially for beginners.

How to cut a chicken

Breaking down a chicken becomes easy once you learn to find the joints—cutting through joints requires little force and avoids hacking through bone. If a cut feels difficult, reposition to locate the joint and try again. If you prefer not to use a knife, kitchen shears can accomplish most steps safely.

Pro tip: Keep a very sharp knife and clean, dry hands. A damp paper towel gripped around the handle can improve control. Work slowly until you’re familiar with the bird’s anatomy.

1. Remove giblets and neck from the cavity if present, then pat the chicken dry with paper towels. Place the bird breast-side up on a stable cutting board.
2. Remove the legs: cut the skin between the breast and drumstick, pull the leg away to expose the hip joint, and slice through that joint to release the entire leg. Repeat on the other side.
3. Separate drumstick and thigh: place each leg skin-side down, locate the joint between drumstick and thigh, and cut through it to separate the pieces.
4. Remove the wings: pull each wing away from the body to expose the shoulder joint and cut through. Turning the bird breast-side down can make the joint easier to see. You can also trim wing tips and save them for stock.
5. Separate the breast from the backbone: with the bird on its side or breast-side down, use shears or a knife to cut along one side of the ribs through to the backbone. Repeat on the other side and remove the backbone to save for stock.
6. Split the breast: make a shallow cut along the breastbone to loosen it, flip the bird breast-side up and press firmly to crack the breastbone. Cut down the middle to divide the two breast halves. Shears can help through the skin and meat before finishing with a knife.
7. Optional: halve each breast width-wise to create smaller portions. Remove bones or tenders if you prefer boneless breasts for specific recipes.
8. Store raw parts in airtight containers in the refrigerator for up to 3 days or freeze portions for up to 3 months.

Recipe FAQs

Ways to use chicken

Once the bird is broken down, you can use each part in recipes suited to its texture and flavor:

• Fry drumsticks and thighs for crispy, flavorful fried chicken or oven-fry for a lighter version.
• Grill or roast breasts for sandwiches, salads, or sliced mains.
• Use thighs and drumsticks in stews, braises, or coq au vin-style dishes where dark meat shines.
• Freeze saved wings until you have enough for a batch of wings prepared in the oven or air fryer.
• Use the backbone and neck to make homemade chicken stock.

Recipe notes

• Pro tip: A sharp knife and a steady surface make this task much easier. If you’re new to cutting poultry, start with kitchen shears.
• Locate joints and work carefully—if a cut feels resistant, you’re probably hitting bone instead of the joint.
• Consider breaking down multiple birds at once and freezing portions to save time and money.
• Save neck and backbone for stock; store them in freezer bags until you’re ready to simmer homemade broth.

More chicken recipes you’ll love

• Air fryer chicken breast
• Chicken Cobb salad
• Homemade chicken enchiladas
• Chicken piccata
• Chicken and vegetable stir-fry
• Curry chicken salad
• Instant Pot chicken and rice

Did you try this technique? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.