Cutting up a whole chicken might be an intimidating prospect for a new cook.
The trick is to find the joints in the bird, and make sure your knives are sharp. Click through the gallery for the step-by-step guide:
First, using a sharp knife, remove the feet of the chicken.
Next, chop off the head of the chicken.
Give the chicken a ‘massage’ to loosen its joints.
Next, you want to start parting the chicken by first cutting the legs. Pierce through the skin at the joints and pull the leg out.
Pop the joint where the thigh bone is and cut out the leg. Repeat to remove the other leg.
Next, you want to remove the wings. Pull the wing out and use your thumb to find the joint.
Once you’ve located the joint, it’s easy to cut out the wing. Repeat with the other wing.
Clean up the cavity and trim off some of the excess fat.
To remove the breast meat, cut along the breast bone.
Cut along the wish bone. Once you’ve cut through, the breast meat should just fall off nicely.
Cut as close to the carcass as possible (you can save the carcass for use in your soup stock). Repeat for the other breast.
Now you have all your chicken parts ready for cooking. The best thing about buying a whole chicken is that you don’t waste any parts of it.
For more details on how to divide a whole chicken into legs, wings and breasts for cooking, watch the video below:
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Text/Video: Rebecca Lynne Tan / The Straits Times