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HOW TO: Cutting up Raw Chicken

Whole Bird, Whole Lotta Savings

  • Chef’s knife
  • Paring knife
  • Boning knife
  • Plastic cutting board
  • Wet paper towels under the board for stability
  • Cutting up a whole chicken at home is a basic culinary skill that will help you save money, because whole chicken costs less per pound than parts.
  • Use a large, clean plastic cutting board that will give you room to maneuver.
  • Don’t rinse the chicken in water. Splashing and runoff are more likely to cause cross-contamination.
  • You can easily make all cuts with a chef’s knife, but smaller knives can make it easier to remove tendons and skin.
  • A boning knife will allow you to cut to boneless breasts and thighs.
  • Save any excess skin, bones and inner parts for homemade stock.
Part Chart

Parts Chart


Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken immediately & use within 3-5 days.