Cutting up an entire chicken (or any animal, really!) might seem intimidating at first, especially if it’s your first time. But here’s a juicy tidbit: grocery stores often charge 30-40% more (!!!!) for pre-cut chicken pieces. So why not learn this handy life skill? Not only will you save some cash, you’ll also impress your roommates or dinner guests. We’ve broken everything down step by step to make this the easiest tutorial you’ve ever tackled.

The Essential Tools You’ll Need

1. Sharp 8” Chef’s Knife

A good sharp knife is critical. If you have a boning or carving knife (try our new carving set), feel free to use that, too. A longer, heavy-duty blade really helps with some of the tougher cuts, like breaking joints.

2. An Absorbent Towel

Whether cooked or uncooked, there’s bound to be some of which makes chickens slippery. And anytime you cut something curved, it can get dangerous. A large, absorbent Misen Kitchen Towels will keep everything dry and secure. 

3. Large Cutting Board

A small cutting board just won’t cut it (pun intended). You’ll want a bigger one to maneuver the chicken and handle those scraps. Any material will work, but a large plastic board with anti-slip rubber is our go-to.

Three Quick Tips To Remember

1. Get sharp!

We can’t stress this enough. A sharp knife is critical. If it’s been even a few months since your last sharpening, consider this your friendly reminder. (We just launched a new Knife Sharpening Program to make this easier for everyone.)

 2. Try first with a cooked chicken.

Yes, breaking down a cooked vs. an uncooked chicken is different in a lot of ways, but we recommend getting started with one that’s already been roasted at the store. The collagen in the bones has already broken down, making some pieces practically fall off the bone. Plus: you can repurpose the bones and scraps into a flavorful stock. 

3. Practice on smaller cuts.

No need to dive into a whole chicken right away. Ask your butcher for half a chicken or look for a bone-in breast with wings. This is a really easy way to just focus on one part of butchering, rather than trying to perfect everything at once.