Butchering a chicken may seem like a daunting task. Do you start with the wings? How do you remove the breast bone? What’s a chicken oyster? And what does one do with a spare chicken back? Find answers to all of these questions and more in my latest feature on KitchenAid’s blog, The Kitchenthusiast, where I’m breaking down (food pun count: 1) the simple steps to go from whole bird to eight perfect parts.
My step-by-step visual guide will inspire you to bypass those pre-packaged chicken parts, and instead, save a few dollars per pound by butchering the bird using two simple tools: a chef’s knife and kitchen shears. Head on over to The Kitchenthusiast, then put your skills to the test with recipes for Honey Balsamic Baked Chicken Thighs, Baked Cheddar Dijon Chicken Tenders, Crispy Baked Asian Chicken Wings and more of my favorite chicken recipes.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Thanks so much, Charles!
This is a great post. Butchering a chicken can be very intimidating. Awesome instructions and pictures.
Just read the tutorial and it was VERY helpful. It’s not common to see a whole chicken in Japanese supermarkets so I had never seen my mom prepare a whole chicken or even butcher it. Your instruction was very clear and thanks for the tip!
I’m definitely intimidated with cutting up poultry. I get the wings and drumsticks off…then what?! Great post!
Such a great post and I needed it too! :)