How to Carve a Whole Chicken

How-to Article

How to Carve a Whole Chicken

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Things To Grab

  • Cutting board
  • Sharp knife
  • Kitchen shears

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    With this easy method, you can deconstruct a while, raw chicken, saving money and providing a variety of cuts for weekly meals. Start with a whole, raw chicken, then follow these easy steps below to easily and quickly cut it into parts to cook or freeze.

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    1. Remove Wings
      With the bird breast-side up, gently pull one wing out from the body. Cut through the joint between the wing and the breast. Repeat with the opposite wing.

    2. Remove Thighs
      Pull one drumstick away from the body and cut through the skin. Twist the leg downward and away. Place knife against the joint, and twist to pop out joint. Cut through exposed joint.

    3. Separate Thighs and Drumsticks
      Place the leg skin-side down. Cut through the white line of fat running along the joint to separate the thigh and drumstick.

    4. Remove Backbone
      Place the bird breast-side down with the cavity pointed toward you. Use kitchen shears to cut down both sides of the backbone, and remove it.

    5. Split Chicken Breast
      Remove skin, if desired. Cut through the skin to the right of the sternum, cutting as close to the bone as possible.

    6. Separate Breast Meat from Bone
      Make short, quick cuts to separate the breast meat and tender from the bone.