Midwestern Meats

 

 Whole chickens are good for roasting, but you can also cut them into pieces for braises and stews, and they 

cost about a dollar less than pre-cut chickens. 

 

You don't need special skills or a lot of muscle. Just practice a couple times and it'll soon become second nature. 

 

Tip: Don't throw away the leftover back and neck: Store them in the freezer each time you cut up a chicken until
you have enough for stock. Simmer for an hour with water to cover and you'll have a base for a great soup.

 Step 1   med104694_0509_chickencut_ht1.jpg

 

With chicken breast side up, pull each leg away from body, then slice through skin between breast and drum-
stick.

 

Tip: A sharp chef's knife makes cutting easier, and a separate cutting board for meat helps avoid cross-contami-
nation. These steps also work for cooked chicken.

 

Step 2   med104694_0509_chickencut_ht2.jpg

 

Turn chicken on its side. Bend each leg back until thighbone pops out of its socket. Cut through joint and skin
to detach leg completely.

 

Step 3   med104694_0509_chickencut_ht3.jpg

 

With chicken on its side, pull each wing away from body. Cut through joint and remove wing.

 

Step 4   med104694_0509_chickencut_ht4.jpg

 

Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save
back for stock).

 

Step 5   med104694_0509_chickencut_ht5.jpg

 

Place breast skin side down. Split center bone using a chopping motion, then slice through meat and skin to sep-
arate into 2 pieces.

 

Step 6   med104694_0509_chickencut_ht6.jpg

 

To cut breast halves into quarters, turn each skin side up and cut in half diagonally through bone.

 

Step 7   med104694_0509_chickencut_ht7.jpg

 

To divide the legs, turn each skin side down and cut through joints (along white fat line) to separate thigh from
drumstick.

 

Step 8   med104694_0509_chickencut_ht8.jpg

 

You should end up with 6 to 10 parts, depending on whether you divided the breast halves and legs.

 

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