Community Recipe: How To Portion A Chicken

HOW TO PORTION A CHICKEN

This Community Recipe was uploaded by the user shbenj.

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A quick guide on how to portion up a whole chicken. All you need is a steady work surface and a sharp knife. It works exactly the same whether the chicken is cooked or raw. Don't be put off by the amount of steps, the whole process took less than 5 minutes. The chicken in the photos is a corn fed one, hence the yellow hue

Ingredients

  • 1 whole Chicken
Work surface

Step 1

Work Surface

It's important for safety to have a stable surface to work on. If your chopping board slips, you could end up in the hospital. One trick is to get a damp tea towel and put it under the chopping board, this will stop it moving around, and stops it bouncing if your chopping down on it

Knife

Step 2

Knife

Choose the right knife. You don't want one too large for the job, it will just be awkward to handle. Likewise, you don't want a blunt knife, which means you need to apply more pressure, increasing the risk of slipping. A sharper knife is actually a safer knife

Legs

Step 3

Legs

Start with the legs, this will get them out of the way when you come to get the breasts off. Find and slice through the join between the thigh and the bird until you come to the bone. If you go slowly, you should be able to follow the natural grain of the meat

Turn over

Step 4

Turn Over

Turn over the bird, and find the outer edge of the leg (the soft part on the back where the cut it, called the oyster)

Pop the joiny

Step 5

Pop The Joiny

Follow the grain again, and cut down to meet your other cut until just the bone is holding the leg on. Grab the thigh and bend it backwards, until the joint pops out

Separate

Step 6

Separate

Cut through the popped joint (it should be very easy) to separate the leg from the bird

Repeat

Step 7

Repeat

Repeat the process with the second leg until you are left with what are essentially two marylands

Break down legs

Step 8

Break Down Legs

Find the divide between the drumstick and thigh (you can see it if you move the two back and forth) and slice down to and around the bone

Pop the joint

Step 9

Pop The Joint

Bend the two pieces of the leg backwards until the joint pops out and slice between them to separate. Trim excess fat off the thigh

Repeat

Step 10

Repeat

Repeat with the second leg, and the legs are done

Breast

Step 11

Breast

Slice down the breast bone from the wishbone all the way down to the end of the breast

Follow the rib cage

Step 12

Follow The Rib Cage

Going slowly, follow the rib cage until the bulk of the breast is separate from the carcass

Turn over

Step 13

Turn Over

Turn over and cut behind the wing joint, exposing the bone and meeting the other cut

Pop the joint

Step 14

Pop The Joint

Bend the joint until it pops out

Separate

Step 15

Separate

Slice through the joint and remove the breast from the carcass entirely

Break down the breast

Step 16

Break Down The Breast

Slice the breast in half to create 2 portions and remove the wing tip

Wing

Step 17

Wing

If you want the wing separate, slice behind the bone, it should be very easy to remove.

Repeat

Step 18

Repeat

Repeat with the second breast, and you're done. Use one piece of white meat (breast) and one piece of dark meat (leg) for each person. The steps are the same for a cooked bird, and makes it easy for 1 bird to serve 4 people

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