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Every BBQ enthusiast needs a few tricks up their sleeve and this one will give you the most bang for your buck. Knowing how to break down a whole chicken is a valuable skill, whether you’re processing birds you raised yourself or taking advantage of a good discount at the grocery store. Purchasing precut parts of the bird can be spendy, but whole chickens are budget-friendly since you’re not paying someone else to do the butcher work for you. Plus, you have more control over how the meat looks and the size of the cut. This simple guide will teach you How to Break Down a Chicken in Five Easy Steps.
This method takes me about two minutes to complete, but the benefits are endless. All you need is a sharpened knife and a whole chicken. It’s just that easy! Let’s get started.
How to Break Down a Whole Chicken| Heath Riles BBQ
When breaking down a whole chicken, you’ll have a lot of excess skin, fat, and bones. Continue the money-saving trend by saving the excess for homemade chicken stock. When combined with a few veggies, salt, and vinegar, regular water becomes a stock that enhances all your casseroles and soups.
You can use your broken down chicken immediately or freeze it to use later. If you’re looking for recipe inspiration, keep reading to see my favorite chicken recipes. I’ve included everything from wings to whole leg quarters!
The Process for Breaking Down a Whole Chicken
My short video gives a visual demonstration of how to break down a whole chicken. For now, here’s a brief overview to get you started.
- Trim excess skin. The first thing I did was trim the excess skin near the bird's opening. This gives you a better baseline when butchering and removes a non-necessary part of the chicken.
- Separate the leg quarters. I cut the skin above the leg quarter of the chicken until the joint was exposed. Then, I separated the leg from the bird, cutting right above the “knuckle” of the joint. I repeated the process with the other leg quarter. I trimmed the leg quarters, removing excess skin and pockets of fat. This step cleans up the leg’s appearance and gives it a better bite.
- Remove the wings. Next, it was time to remove the wings. To do so, I felt around for the joint and then cut around it. Butchering the bird this way will give you an entire wing, but once they’re off, you can cut off the tiplet and customize the cut in any way you choose.
- Separate the chicken breast. I placed my thumb on the neck to steady the bird, then cut down the rib cage. Be careful when doing this, as the bone can cut your hand! If you have a sharp knife, this part will be a breeze. With the breast turned upside down, I cut right down the middle. You can save any remaining pieces of chicken bone and meat for stock.
- Break down the leg quarters. If desired, you can also break down leg quarters. To do so, find the joint between the drumstick and thigh, then cut right down the joint line. You’ll most likely need to trim off the fatty meat from the thigh. And that’s it!
The Results
The end result was a beautifully broken down bird ready for any sauces, charring, or marinating! The meat had a clean appearance and was free of excess skin. This is such an easy process, but it can save you so much money in the long run.
The Knife
Every pitmaster will occasionally play butcher, and a good knife is essential. A sharp knife can help you safely break down a bird or trim the perfect rack of ribs. Remember, there’s nothing more dangerous than a dull knife blade.
My knife of choice is the Victorinox Fibrox Boning Knife. It is cost-effective, does the job, and comes with a lifetime guarantee!
Heath’s Favorite Recipes Using Whole Chicken
Try one of these delicious recipes using your broken-down chicken.
- Old School BBQ Chicken on the Weber Kettle Grill. My Old School BBQ Chicken uses a timeless method that infuses every bite of chicken with a rich, smoky flavor. This recipe is ideal for any picnic, barbecue, or game day.
- Classic BBQ Chicken. If you’re into sticky-sweet BBQ, you’ll adore this recipe. This is a great one for beginners looking to get dinner on the table without much fuss.
- Glazed Chicken Wings. There’s never a wrong time to enjoy a plate of wings, and these wings will be everyone’s top pick. The wings char to perfection on the pit, giving you a dish as pretty as it is tasty.
