Splitting a Chicken in Two – Legs/Thighs & Breasts/Wings

Sarah Mickey All Poultry & Game Bird Recipes, All Recipes, Poultry Tips & Techniques, Whole Bird Recipes Leave a Comment

Splitting a Chicken in Two – Legs/Thighs & Breasts/Wings

This technique quickly & easily splits poultry into two large pieces for easier poaching, boiling, etc.

1

With the back of the chicken towards you, cut down the body on either side to cut the connecting skin between the legs and the body.

2

Turn the chicken so that the body cavity is upward and crack the back down and away from the body. The legs and thighs should come with it.

Browse More:
Poultry Tips & Techniques
Whole Bird Recipes
All Culinary Techniques