How to Butcher A Chicken (And Every Other Type Of Bird)

Welcome to this blog post, where we will unlock the secret to perfect poultry butchery—a skill that will empower you to handle any type of bird with ease. Whether it’s a succulent chicken, a festive turkey, a flavourful duck, or even an exotic pheasant, this method is universally applicable. With practice, you’ll be breaking down any bird in less than two minutes, achieving professional results effortlessly. So, let’s dive in and discover the best way to master poultry butchery.

Step 1: The Essential Knives Before we begin, let’s gather the tools of the trade. You have three knife options for this task:

1. Traditional Boning Knife: With its thin, rigid blade, this knife is perfect for any butchering task and the top choice for most professionals.
2. Filleting Knife: This knife has a flexible, thin blade, making it ideal for delicate work.
3. Veg Prep or Paring Knife: A slightly thicker, rigid blade knife, which may not be traditional but works just as effectively, as we’ll demonstrate.

Step 2: Proper Preparation To ensure a smooth butchering process, set up your workstation thoughtfully. Secure your cutting board in place using a grip mat or a damp towel. Have a few sheets of paper towel handy, and keep a tray nearby to place the chicken pieces as you progress. Following the “proper preparation prevents poor performance” principle, we want to minimize cross-contamination and keep everything within reach, avoiding contact with other surfaces during the process.

Step 3: Removing the Legs and Wings Start by placing the chicken on its back, with the legs facing you and the wings away from you. Locate the loose skin between the body and the leg and make a small cut. Bend the leg back until it dislocates at the joint, revealing the coveted “oyster” piece. Carefully carve around the oyster to free the leg. Repeat the process with the other leg. Next, remove the wings by holding the bird up by the wing and making an incision roughly halfway between the body and the first wing joint. Rotate the bird by the wing and continue cutting until your incisions meet. Bend the wing joint back until it dislocates and comes free.

Step 4: Extracting the Wishbone The wishbone lies in an upside-down V shape with the point at the top and running down either side. Lift up the neck skin to locate the wishbone and insert the tip of your knife behind it. Cut down until you meet resistance, and then repeat the process on the other side. Twist the wishbone to remove it.

Step 5: Removing the Breast With the chicken still facing you, find the sternum or keel bone, running down the center of the bird. Make a cut on one side of the bone from the neck end to the bottom. Open the cut slightly and make another slice at a slight angle, hitting the rib cage. Continue slicing along the rib cage until you’re almost through, then locate the inner wing joint from the inside and slice between it to free up the breast. Repeat the process on the other side.

Step 6: Cleaning Up the Breasts Pull off the fillet or tender from each breast and trim off any excess skin, shaping the breast neatly. The tender might have a white tendon, which you can remove by slicing it out and then pulling it gently with a paper towel.

Step 7: Separating the Thighs and Drumsticks Locate the knee joint and cut through it to separate the thighs from the drumsticks. Trim off any excess skin.

Step 8: Utilizing Every Part Now that you’ve expertly broken down the chicken, don’t let anything go to waste. The main body, wishbone, and wings are perfect for making flavorful stocks and soups. The drumsticks, thighs, breasts, and tenders are ready to be cooked into delectable dishes of your choice.

Conclusion: Congratulations, you’ve successfully mastered the art of poultry butchery! Armed with this skill, you’ll confidently handle chickens, turkeys, ducks, pheasants, or any bird that comes your way. The ability to quickly and efficiently break down poultry will elevate your culinary prowess, impressing family and friends with your delectable creations. Whether you’re preparing a Thanksgiving feast, a Christmas celebration, or a simple Sunday chicken, this method will guarantee a professional outcome. Remember, practice makes perfect, so don’t hesitate to hone your skills further. Be sure to watch the accompanying video for a visual guide to accompany these instructions. Thank you for joining us on this journey, and we’ll see you next time for more culinary adventures! Happy butchering!