I live on a farm now and it is much more common for a whole chicken to cross my path than a pack of chicken breasts. Slow cooking or roasting is great for the stewing hens but fried and BBQ chicken are too good to pass up. Here’s the best way I’ve found so far. Once I get better at this and develop my own technique it may change.
- Place the chicken breast side down on your cutting board and use your kitchen scissors to cut along either side of the back bone. Be sure to save that back bone for chicken stock.
- Flip the chicken over and use your scissors to cut between the breasts and through the breast bone.
- Separate the legs by pulling them away from the body and using a knife to cut through the skin. Next, bend the leg back until the bone pops out and cut around the oyster and detach the leg.
- With your scissors cut at the joint to separate the drumsticks from the thighs.
- Pull the wings out and cut through the joints to separate.
This will leave you with 8 pieces of chicken to BBQ or fry and enjoy.