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With Salt and Wit

Laugh Often. Eat Well.

6 August 13, 2015 Cooking Class Files

Cooking Class Files: How to Break Down a Chicken + 27 Legs, Thighs & Wings Chicken Recipes!

There a few kitchen basics, such as learning how to make the perfect scrambled eggs and omelet to learning essential knife skills, that deemed themselves necessary for me. Milestones if you will. But handling meat was another milestone that I had a fear of until culinary school. For a few reasons; pressure of being the main event and also while being unsure of the correct ways to handle and treat this rather expensive kitchen ingredient. While asking your butcher is a huge benefit, I know we all are perfectly capable of handling this task all on our own. It’s not as daunting as you may think! Plus the bragging rights are pretty tremendous!

The Cooking Class Files | The Housewife in Training Files

A few tips to get us started. Having a well sharpened, boning knife is a game changer. I am sure you have heard this before, but a dull knife is more dangerous than a sharp knife. More room for that knife to slide all over the place while not slicing your ingredient. The best knife to break a chicken down if you don’t have a boning knife is a chef’s knife, which is what I use.

Second tip, much like other recipes, the higher quality meat you start with, the better end product! In our kitchen Minnesota-based Gold’n Plump is our choice for their all-natural chicken raised on family farms. They don’t take any shortcuts so their products contain no artificial ingredients, preservatives or added hormones.

Their whole chickens are not injected with a solution used to enhance the flavor and juiciness. Second, the neck, gizzards and other pieces of the chicken have been removed. Both of these aspects are beneficial to you when purchasing a chicken by weight; meaning more meat for you!

This is my preferred way to break down a chicken, as it is the one I learned in culinary school. Hard to teach an old dog new tricks. This way leaves you with two boneless breasts, two full wings and two bone in legs and thighs.

So let’s get started! But in case you are a visual learner, I have provided an infographic for a quick glance!

Learn how easy it is to break down a chicken to yield more meat and costing you less in the long run!

Step 1: Start with the chicken breast-side up on a clean cutting board, facing you. You can tell you have the bird breast-side up because the wings and legs will be pointing towards the sky. Next, gently press on the bird to flatten and loosen the joints. Find the natural seam where the thighs separate from the body of the bird. Make a shallow slit. Repeat this on the other thigh.    

How To Break Down a Chicken | Step 1

Step 2: Place your hand underneath the thigh and pop the joint where the thigh meets the body. Then flip the chicken over and use your knife to completely cut through the joint. Repeat with the other thigh and joint.
How To Break Down a Chicken | Step 2

Step 3: Grasp one leg in each hand, lift the chicken and rotate with your hands, bending the legs back until the leg joints pop out.

How To Break Down a Chicken | Step 3

Step 4: Grip one leg and pull it away from the body. With your knife, separate the leg bone from the socket. Repeat on the other side. Place a leg skin side down. Find the joint that connects the drumsticks to the thigh. Cut through the joint. Repeat on the other leg. Set thighs and drumsticks aside.

How To Break Down a Chicken | Step 4

Step 5: Flip your chicken so the breast side is down. Find the backbone with your fingers and cut down along one side of the backbone, cutting through to the rib bone. Repeat on the other side of the backbone.

How To Break Down a Chicken | Step 5

Step 6: To remove the breast, lay the chicken flat, skin side down. Run your fingers along the center of the breast – you will feel a line of collagen separating the breast into two halves. Run your knife along either side of this collagen, keeping your knife as close to it as possible to ensure the most meat stays in tack. Peel the breast back, sliding your knife underneath it along the cavity as you go, until the breast comes free. Repeat with the other breast.
How To Break Down a Chicken | Step 6

Step 7: Lastly, to remove the wings, place a breast half on the board, wings facing you. Gently pop the joint, like we did to the thigh bone. Next, cut completely through the joint. Repeat this on the other side.
How To Break Down a Chicken | Step 7

Now stand back and look at your accomplishment! First off, save the bones to make your own chicken broth! Here a few to get you going. Plus it freezes wonderfully for future use!

  1. Ina Garten’s Chicken Stock | Food Network
  2. Homemade Chicken Broth | Good Housekeeping
  3. How to Make Homemade Chicken Stock | The Kitchn

And for the thigh, legs, breast, and wings, I have gathered a handful of recipes to get your taste buds going!

27 Legs, Thighs & Wings Chicken Recipes!

Chicken Breasts

Honey Sriracha Chicken Rice Noodle Bowls | With Salt and Wit

Honey Sriracha Chicken Rice Noodle Bowls | With Salt and Wit

Blueberry & Goat Cheese Chicken Salad with Peanut Dijon Dressing | With Salt and Wit

Blueberry & Goat Cheese Chicken Salad with Peanut Dijon Dressing | With Salt and Wit

Almond Crusted Sweet and Spicy Chicken Strips | Cooking and Beer

Almond Crusted Sweet and Spicy Chicken Strips | Cooking and Beer

Fried Chicken Buffalo Pretzel Sliders | Mariah’s Pleasing Plates

Fried Chicken Buffalo Pretzel Sliders | Mariah’s Pleasing Plates

Chicken Thighs

Easy Weeknight Chicken Tacos | How Sweet Eats

Easy Weeknight Chicken Tacos | How Sweet Eats

Sticky Bourbon Chicken with Rice | Pinch of Yum

Sticky Bourbon Chicken with Rice | Pinch of Yum

Baked Apricot Chicken | Life Tastes Good

Baked Apricot Chicken | Life Tastes Good

Crispy Skillet Chicken | Spend with Pennies

Crispy Skillet Chicken | Spend with Pennies

Grilled Chili Honey Lime Chicken Thighs | Iowa Girl Eats

Grilled Chili Honey Lime Chicken Thighs | Iowa Girl Eats

Roast Chicken Ratatouille | An Edible Mosaic

Roast Chicken Ratatouille | An Edible Mosaic

Creamy Cajun Chicken Penne Pot | How Sweet Eats

Creamy Cajun Chicken Penne Pot | How Sweet Eats

Coconut Harissa Curry Braised Chicken With Root Vegetables | The Roasted Root

Coconut Harissa Curry Braised Chicken With Root Vegetables | The Roasted Root

Healthy Quinoa Chicken Curry Bowls | Pinch of Yum

Healthy Quinoa Chicken Curry Bowls | Pinch of Yum

Pan Roasted Chicken Thighs | Life Tastes Good

Pan Roasted Chicken Thighs | Life Tastes Good

Shredded Kale Salad with Fried Chicken | How Sweet Eat

Shredded Kale Salad with Fried Chicken | How Sweet Eat

Slow Cooker Chicken Parmesan | Cook the Story

Slow Cooker Chicken Parmesan | Cook the Story

Skillet Chicken with Bacon and White Wine Sauce | Pinch of Yum

Skillet Chicken with Bacon and White Wine Sauce | Pinch of Yum

Drumsticks and Wings

Slow Cooker Garlic Honey Teriyaki Chicken Wings | With Salt and Wit

Slow Cooker Garlic Honey Teriyaki Chicken Wings | With Salt and Wit

Citrus Chicken | An Edible Mosaic

Citrus Chicken | An Edible Mosaic

Baked General Tso’s Sticky Wings | Carlsbad Cravings

Baked General Tso’s Sticky Wings | Carlsbad Cravings

Sticky Honey Sriracha Drumsticks | Homemade Hooplah

Sticky Honey Sriracha Drumsticks | Homemade Hooplah

Jamaican Jerk Chicken Drumsticks with Caribbean Rice and Beans | Recipe Tin Eats

Jamaican Jerk Chicken Drumsticks with Caribbean Rice and Beans | Recipe Tin Eats

Legs

Roasted Beer Brined Chicken Legs over Grilled Corn Puree | The Beeroness

Roasted Beer Brined Chicken Legs over Grilled Corn Puree | The Beeroness

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes | The Beeroness

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes | The Beeroness

All Chicken Pieces

Chicken Marbella | A Family Feast

Chicken Marbella | A Family Feast

Grilled Chicken for a Crowd | Cook the Story

Grilled Chicken for a Crowd | Cook the Story

This post is sponsored by Gold’n Plump. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!

6

Categories: Cooking Class Files Tags: chicken, Chicken Recipes, easy, How to, the cooking class files

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Reader Interactions

Comments

  1. Beth says

    August 13, 2015 at 7:02 am

    Oh gosh! I think I will have to try to overcome my fear of taking apart a whole chicken. I did touch a snake this week.. so maybe I am becoming braver :)
    Reply
    • Meg says

      August 13, 2015 at 8:04 am

      Girl, I wouldn't even touch a snack! Good for you!
      Reply
  2. Amy Stafford says

    August 13, 2015 at 7:28 am

    LOVE this, sharing now. Great way to break it down for the home cook.
    Reply
    • Meg says

      August 13, 2015 at 8:03 am

      Thanks so much Amy! Hope this helps a few people :)
      Reply
  3. Malinda @ Countryside Cravings says

    August 13, 2015 at 12:38 pm

    Cutting up a whole chicken was always one of my biggest hurdles! This is a great tutorial to keep on hand!!
    Reply
    • Meg says

      August 13, 2015 at 1:04 pm

      It isn't as bad as it may seem! Thanks for stopping by, Malinda!
      Reply
  4. Becky Hardin | The Cookie Rookie says

    August 13, 2015 at 3:56 pm

    All of these recipe look DIVINE! That's such a helpful chart, thanks for posting it!
    Reply
    • Meg says

      August 13, 2015 at 4:37 pm

      Thanks friend! Have a great day!
      Reply
  5. Faith (An Edible Mosaic) says

    August 13, 2015 at 7:11 pm

    What a helpful post! Chicken is our favorite protein around here and I'm always looking for new inspiration...there are so many delicious ideas! Thank you so much for including me!
    Reply
    • Meg says

      August 14, 2015 at 7:35 am

      Same here! Sometimes we all get in the same groove. Thanks so much Faith fory our delicious recipe!
      Reply
  6. Sharon @ What The Fork Food Blog says

    August 13, 2015 at 9:15 pm

    Wow this is a great guide. I must admit, I've never broken down a whole chicken because it's so intimidating to me ?
    Reply
    • Meg says

      August 14, 2015 at 7:35 am

      Don't worry, I was on that side before I attempted this! Thanks Sharon!
      Reply
  7. Justine | Cooking and Beer says

    August 14, 2015 at 11:55 am

    I am in love with this post, Meg! ESPECIALLY the infographics! Such a great idea! Pinning!
    Reply
    • Meg says

      August 14, 2015 at 1:26 pm

      Oh why thank you! That was a chore to create! Thanks Justine!
      Reply
  8. Melanie | Melanie Makes says

    August 14, 2015 at 8:05 pm

    Such a wealth of information in this post, Meg! Pinned!
    Reply
    • Meg says

      August 15, 2015 at 7:40 am

      Thanks Mel!!
      Reply
  9. Serene @ House of Yumm says

    August 16, 2015 at 8:22 pm

    Not even going to lie, I have never taken a chicken apart like this. My go to method is to pull all the meat off and shred it. Awesome tips! Loving the round up of all the chicken recipes too. Definitely got my mouth watering!
    Reply
    • Meg says

      August 17, 2015 at 7:11 am

      The only other time I did was in culinary school! And thats not a bad method! Thanks Serene!
      Reply
  10. Laura @ Petite Allergy Treats says

    August 18, 2015 at 1:50 am

    I really had no clue how to properly cut a chicken apart but love learning more about "real" cooking from the culinary school aspect. Annd I would love to eat each and everyone of those delicious chicken recipes!
    Reply
    • Meg says

      August 18, 2015 at 7:59 am

      It's definitely not as hard as you think! Hope this helps! And I agree...I want thema all!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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