Grocery stores count on us to skip the whole bird in favor of cut-up parts, like breasts, thighs, and legs. What do they give us in return? Unnecessary expense. If you learn to cut a chicken into parts, you can save up to $2.99 a pound on your next chicken-shopping excursion. (Our researchers found whole chickens on sale on the West Coast for as little as 69 cents per pound!) Here’s how to do it, simply and easily:
Using a clean, strong pair of poultry shears or kitchen scissors, snip up the backbone and flatten the bird.
Turn the bird over, and snip right up the breast bone.
Snip one half in half again.
Snip the other half in half again.
Removing legs and wings is up to you (keep snipping); if you want boneless breasts, simply pull the bone away from the meat. And feel free to pull off the skin while you’re at it. What do you have? Expensive chicken parts, for the frugal price of a whole bird.
How to Cut Up a Cooked Chicken
How to De-Bone a Chicken
How to Truss a Chicken