Break down a whole chicken by cutting through joints and along the breastbone
Separate legs, wings, and breasts by locating joints and the breastbone, then slicing cleanly through those natural seams.
To portion a chicken, first remove legs by cutting alongside the leg, popping it back to expose the joint, then cutting through the joint. Remove wings by slicing under the wing joint and slightly hyperextending to access it. For breasts, run the knife down the breastbone and cut along the bone to lift each breast off.
The short version
- Expose joints first, then cut through them.
- Cut breasts by following the breastbone and ribs.
What you need
- chef's knifeSharp knife makes jointing safer and cleaner
- cutting board
How to do it
- 1
Cut alongside the leg, then press the leg back to reveal the joint.
Look for the joint opening rather than forcing the knife through bone.
Watch this step - 2
Slice straight through the exposed leg joint to remove the leg; repeat on the other side.
Watch this step - 3
Remove each wing by slicing just underneath the wing joint and slightly hyperextending the joint to get the knife underneath, then slice through.
Hyperextend only enough to expose the joint.
Watch this step - 4
For each breast, run the knife down the breastbone, press the knife against the bone, and cut along it to lift the breast off; slice through to finish.
Stay tight to the bone to maximize yield.
Watch this step - 5
To separate drumstick and thigh, find the joint between them, press through to locate it, then cut cleanly through; repeat for the other leg.
If you hit resistance, reposition to find the joint gap.
Watch this step
What goes wrong
Trying to chop through bones instead of finding the joint
Bend/press the piece back to reveal the joint, then slice through the joint.
Cutting breasts away without following the bone
Run the knife down the breastbone and keep the blade tight to the bone as you cut.
Why it works
Joints and bones provide natural separation points; cutting through them avoids hacking through bone and yields cleaner pieces.
Put it to use
Learn next
Debone a chicken thigh by cutting along the bone and popping it out
Remove the thigh bone by cutting along it, then popping and cutting it free from the meat.
How to use the right knife motion: slice instead of forcing a rock-chop on large items
When an ingredient is too large to comfortably rock-chop, use a forward slicing motion that follows the knife’s curve.
How to use a “claw” hand to protect your fingers while cutting
Curl fingertips back so your knuckles guide the blade, keeping fingertips out of the knife’s path.
How to hold a chef’s knife with a pinch grip for better control
Grip the blade/handle junction with a pinch grip (thumb on one side, index finger on the other) instead of holding the handle far back.