Learn how to quickly and efficiently cut a roasted chicken, just like the pros, in less than 60 seconds—you gotta watch this video!
Prep Time 5mins
Total Time 5mins
Servings 4-6 servings
Author Cheryl Najafi
Place the chicken in front of you breast side up and with the legs closest to you. Grab one of the legs and use kitchen scissors or a sharp knife to cut between the leg and main body of the chicken until you get to the spot where the thigh attaches to the body. Wiggle the leg a bit until you see the joint. Cut through this joint and detach the leg and thigh from the body. Set aside and repeat on the other side of the chicken, rotating to make it easier.
Now, take these leg and thigh pieces, wiggle them as before to find where they are connected, and cut the thigh from the leg of each piece. You now have 2 legs and 2 thighs!
Cut between the wing and the body of the chicken and detach each wing from the body. You can leave the wings as they are or cut off the tips.
Feel along the top of the chicken and find the breastbone. Cut along one side of the bone and cut down following the rib cage. As you cut, pull the breast away from the bones until it detaches from the carcass. Repeat on the other side, rotating the chicken to make it easier.
You now have 2 legs, 2 thighs, 2 wings and 2 breast pieces. The breasts will be much larger than the other pieces, so feel free to slice them or cut them in half.