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.
How to Carve a Whole Chicken
1
Motion
With this easy method, you can deconstruct a whole, raw chicken, saving money and providing a variety of cuts for weekly meals.
BREAKING DOWN A CHICKEN
savings
SHARE
Remove Wings
2
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.
Remove Thighs
3
Place the leg skin-side down. Cut through the white line of fat running along the joint to separate the thigh and drumstick.
Separate Thighs and Drumsticks
4
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.
Remove Backbone
5
Remove skin, if desired. Cut through the skin to the right of the sternum, cutting as close to the bone as possible.
Split Chicken Breast
6
Make short, quick cuts to separate the breast meat and tender from the bone.
Separate Breast Meat from Bone
The cost of a whole chicken per pound is less than individual pieces, even when you subtract the weight of the bones, because you’re doing the work of cutting it. According to Texas A&M University Agricultural Extension Service, about 58% of a whole chicken is edible meat, which averages out to $3.43* per pound of meat without the bones. By comparison, boneless skinless chicken breasts are pricier, at about $5.49* per pound of breast meat. A 3- to 4-pound chicken will feed up to six people and you can use the cuts in a variety of ways. See Homestyle Chicken Dinners for inspiration:
per pound is the average you’ll save buying whole chickens for meat compared to boneless breasts.
SOURCES
Texas Agricultural Extension Service
Cost and Yield Comparisons
TO FREEZE RAW CHICKEN,
Tightly enclose each piece in plastic wrap leaving no air bubbles. Label and date each piece, then place in a sealable freezer bag and freeze up to 2 months.
$2.06
THIGHS:
Cook the bone-in thighs in the oven until the skin is crispy, and roast vegetables like carrots and potatoes on the same sheet pan.
BREASTS:
Try grilling a chicken breast and serving over a salad or with a side of potatoes for a hearty meal.
WINGS AND DRUMSTICKS:
Fry smaller chicken pieces and eat off the bone with sauce, or cook and serve with rice and vegetables.
ANY PIECE:
Bake any leftover chicken pieces and shred the meat to use in soups, salads or quesadillas.
SAVE THE BONES:
Boil leftover bones with veggies, seasonings and water for homemade chicken stock or broth. Discard bones afterwards.
How to use the chicken
When Breaking down a whole chicken,
It’s easiest to cut along the bird’s natural fat lines. As you slice, you’ll see where the joints and bones meet, which will guide you where to cut.
+
*
Start with a whole, raw chicken, then follow these steps to easily and quickly cut it into parts to cook or freeze.
View Story
*Hy-Vee prices as of June 2022
The cost of a whole chicken per pound is less than individual pieces, even when you subtract the weight of the bones, because you’re doing the work of cutting it. According to Texas A&M University Agricultural Extension Service, about 58% of a whole chicken is edible meat, which averages out to $3.43* per pound of meat without the bones. By comparison, boneless skinless chicken breasts are pricier, at about $5.49* per pound of breast meat. A 3- to 4-pound chicken will feed up to six people and you can use the cuts in a variety of ways. See Homestyle Chicken Dinners for inspiration:
