How to Break Down a Whole Chicken Like a Pro

It can be tempting to grab that pre-cut chicken at the store, but when you compare the price per pound, a whole chicken usually gives you more for your money. It’s the smart, budget-friendly choice.

Planning to grill your chicken in pieces? That’s where knowing how to cut it up (or break it down) comes in handy. We'll guide you through the process in four simple steps.

Pro Tip: The only leftover part will be the backbone (and maybe the neck and giblets), which you can use to make a delicious homemade chicken stock. That’s even more savings for your kitchen.

How to Break Down a Whole Chicken for Cooking

Essential Tools

Large, sharp kitchen knife
Kitchen shears (optional)
Sturdy, washable cutting board

Quick Tip: Always cut through the joints, not the bones. Joints are easy to spot because they’re where the legs, thighs, and wings bend. The only exception is when you’re splitting the breast into halves, which requires cutting through the bone.

Step 1: Remove the cavity contents.

Position the chicken breastbone-side up on a clean, flat surface. Reach inside to remove the neck and giblets, setting them aside (except the liver) for making homemade chicken stock. This is also a good time to trim off any excess fat.

Step 2: Remove the legs.

Removing the Chicken Leg from the Whole Bird

Meredith

Take one leg at a time, pulling it away from the body. Cut through the joint where the leg connects to the body. Once removed, you can split the joint to separate the drumstick from the thigh.

Cutting through the joint to separate the drumstick from the thigh.

Meredith

Step 3: Remove the Wings

Cut through the joint where the wing connects to the body to detach it from the chicken carcass.

Meredith

Take one wing at a time, pulling it away from the body and slicing through the joint where it’s attached.

Step 4: Separate the Chicken Breasts

Use Kitchen Shears to Remove the Backbone After Removing the Legs and Wings

Meredith

Flip the chicken breast-side down and cut along both sides of the backbone to remove it. Alternatively, turn the carcass on its side and use kitchen shears to cut out the backbone. Once removed, keep the breasts skin-side down and cut down the center of the breast (keel) to divide it into two halves.