Buying a whole chicken can be cheaper than buying individual packages of breasts or thighs, and you’ll be left with the backbone that you can later use to make flavorful homemade chicken stock. Breaking down a chicken yourself might seem daunting, but it only requires a few simple cuts, and even if the cuts aren’t perfect, you can still use the pieces to make tasty dishes. However, any time you work with raw chicken, the risk of salmonella contamination exists. Thoroughly clean your work space, knife and hands both before and after you break down your chicken.
Breaking It Down
Step 1
Lay the chicken, breast-side down, on a cutting board. Feel for the hard backbone and use sharp kitchen shears to cut this bone out of the bird. Use the shears or a large knife to cut down the center of the bird, cutting it in half.
Step 2
Work with one half of the chicken at a time. Find the break between the bottom of the breast and the thigh and use the knife to cut the pieces apart.
Step 3
Cut the drumstick and thigh in half. Cut the breast apart from the wing. Repeat this with both halves of the chicken. You'll be left with two breasts, two drumsticks, two wings and two thighs. You might also cut the breasts in half to make smaller chicken breasts.
Poaching
Step 1
Use poaching to cook thighs or breasts. This method cooks the meat without adding fat. Pour several cups of water or chicken stock into a stock pan; you'll need enough to cover the chicken. Add onion, carrots and bay leaves to add flavor to the liquid.
Step 2
Heat the liquid over medium heat until it's simmering, but not boiling. Use tongs to lower chicken breasts and thighs into the liquid.
Step 3
Let the chicken cook until it's no longer pink inside. This will take around 20 to 25 minutes. Adjust the heat downward if necessary to keep it from boiling. Take a piece out of the liquid and cut into the center with a knife to ensure it's cooked through. Remove all the chicken pieces from the liquid.
Step 4
Let the chicken cool until you can touch it. Use your hands to pull the meat off the thigh bones. Cut the chicken into cubes or strips or tear it into shreds to use in soups, pasta dishes and casseroles.
Frying or Baking
Step 1
Fry or bake chicken wings and drumsticks. Generally, you don't get a ton of meat from these pieces, so you'll get the most out of them by picking them up and eating them with your hands.
Step 2
Marinate the chicken in buttermilk overnight, then dredge it in flour seasoned with salt, pepper and a bit of cayenne pepper.
Step 3
Bake the chicken pieces in a 450-degree Fahrenheit oven for 12 to 15 minutes until they're browned, or fry them. Fill a deep fryer with peanut oil or melt a few cups of vegetable shortening in a cast-iron skillet. Lower the pieces into the oil carefully and let them cook for about 10 to 12 minutes, or until they're deep brown and crispy. If you're cooking them in a skillet, flip the pieces over halfway through.
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