Kitchen How-To: To cut a whole chicken into pieces, lay chicken breast-side up on a cutting board. Cut between breasts and thighs. For each leg, cut through the drumstick joint and cut the thigh into 2 pieces, producing 3 pieces. Cut between breasts and drumettes. For each drumette, cut through the wing joint, producing 2 pieces. Cut downward through rib cage and shoulder joints to separate breasts from back. With breasts skin-side down, split centre bone and cut through meat, then cut each breast into 3 pieces crosswise, through the bone, for a total of 6 breast pieces. You should have 16 to 18 pieces of chicken.
Kitchen Tip: Use a heavy chef’s knife or cleaver to cut through the chicken bones.
Kitchen Tip: Save the neck and leftover back parts for stock. Cover with cold water and simmer for 1 hr for a delicious chicken stock.