Up a Whole Chicken

Cutting Up a Whole Chicken

Whether you're serving a ready-to-eat rotisserie chicken from the grocery store or one you've roasted at home, dividing a whole bird into pieces is a snap with a pair of sharp kitchen shears.

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Whether store-bought or home-roasted, cutting a whole chicken into parts with a scissors is an easy way to go. First, if there is a string, hold the legs together, cut it. Next, make a cut right down the top of the chicken, cutting through skin, meat, and bone. Next, we want to cut the bird in half, start at the end where the legs meet and cut where there is both little meat and the most easy to cut through bone. Cut through the skin and down toward the bottom. Again, cut through meat, skin, and bone. Using the bone joints as guides, cut the leg and thigh away from the breast, cut away the wing, again, using joints as guides. All that remains is the breast. Repeat with the other side of the chicken.