Cut up whole chicken

Chickens are usually sold ready to cook. Feathers, head and claws as well as the intestines are already removed.

To get the most out of this food, it helps to break the chicken down into its individual components.

In this case we used a Bresse chicken, recognizable by its dark legs.

Material needed :

  • Adequate cutting board
  • Boning knife or chef’s knife
  • Ready-to-cook chicken


part use
wing Baked or fried chicken wings
Breasts / Supreme Whole or filled with farce
clubs Usually grilled whole
carcass and sections For broths or funds

Detailed video instructions :