A Beginner's Guide to Breaking Down a Chicken: Knives, Techniques and Tips

Breaking down a whole chicken might seem intimidating to beginners and even some who have done it before. With the right tools and step-by-step guidance, it's a skill that can be easily mastered. Not only does it allow you to save money by using different parts for various dishes, but it also gives you a sense of accomplishment in the kitchen. In this guide, we'll walk you through the process of breaking down a chicken, including the knives to use, the correct chopping boards and tips to making it accessible even for those who have never done it before.

Tools You'll Need:

1. Chef's Knife: A versatile and essential tool for any kitchen, a chef's knife is your go-to for most of the cuts involved in breaking down a chicken. Its sharp blade allows you to make precise cuts effortlessly. I'd recommend Wusthof, Victorinox or Shun, dependant on personal preference. Shin knives are a bit more delicate and more expensive, however it's my current favourite.

2. Poultry Shears: These specialised scissors are designed to easily cut through bones and joints, making them ideal for separating parts of the chicken. If you don't have them, a chefs knife will do, just make sure it's sharp.

3. Chopping Boards: Choose a sturdy and spacious cutting board that offers enough surface area for comfortable manoeuvring. A wooden board is fine but for raw meats I segment out by colour. For an extra tip, add a couple of damp paper towels underneath the board to stop it from slipping or use a blue chux cloth. For raw chicken, use a yellow board and ensure to clean and sanitise afterwards to avoid cross contamination.

Step-by-Step Guide:

1. Preparation: Start by assembling all your tools and placing your chicken on the cutting board breast-side up. Wash your hands and sanitise your tools to ensure hygiene. I tend to put all into a metal tray in front of my chopping board and have a separate tray for the meat once removed.

2. Remove Wings: Hold the chicken's wing with one hand and cut through the joint that connects it to the body using the poultry shears. Repeat for the other wing. At this point you can also remove the wing tip. These aren't eaten in a roast traditionally and are used for stocks and gravy. If you're planning on making hot wings then separate the drummette from the wingette (yes they're real names), and cook separately.

3. Remove Legs: Hold one leg and bend it away from the body to expose the joint. If you're struggling to find it, follow the joint and feel how the movement would be .Use the poultry shears to cut through the joint and separate the leg from the body. Repeat for the other leg.

4. Separating Drumsticks and Thighs: Locate the joint that connects the drumstick and thigh. Use your chef's knife to cut through this joint. Once again, if you're struggling to locate, replicate the movement it would follow then slice through the cerntre.Repeat for the other leg.

5. Remove Breast: Place the chicken on its back with the breast side up. I typically use a boning knife as it's easy to manoeuvre, however use your chef's knife if you don't have a boning knife. Make a lengthwise cut along one side of the breastbone. Follow the ribcage with the knife, gently pulling the breast meat away from the bone as you cut. If you're right handed, it will feel more natural to cut the left one first. The position of the chicken here would have the legs closest to you if they were still in tact.Repeat on the other side.

6. Slice Breasts (Optional): If desired, you can slice the breast meat into thinner pieces for recipes like escalope or butterflying for a barbecue.

7. Carcass and Bones: Don't discard the remaining carcass and bones! They can be used to make flavorful homemade chicken stock or broth.

8. Oysters: A lot of people forget these but they're the best part located on the back either side of the backbone. Round in shape, you should actually be able to pop these out with your thumb. Cook these in a pan quickly for a little snack.

Tips for Success:

- Take your time: Slow and steady wins the race. Don't rush the process; focus on making smooth, long, precise cuts.

- Practice safety: Always use a sharp knife and proper technique to avoid accidents.

- Practice makes perfect: Breaking down a chicken might not be perfect the first time, but practice will improve your skills.

Breaking down a chicken may seem challenging at first, but with practice, you'll gain confidence and efficiency. By following this beginner-friendly guide and using the right tools, you'll soon be able to create a variety of delicious dishes using different cuts of chicken. Enjoy your culinary journey and the tasty meals that await!

Ciao

The Flaky Boy