Quartering a Chicken
A chef’s knife and a good pair of kitchen shears can easily handle this technique.
A chef’s knife and a good pair of kitchen shears can easily handle this technique.
1. Slice between the drumstick and the breast. Hold the chicken with one hand; use the other to bend back the leg and pop out the joint.
2. Cut through the leg joint. Do not separate the thigh from the drumstick. Repeat steps 1 and 2 to detach the other leg quarter.
3. To separate the whole breast from the backbone, cut through the ribs with kitchen shears on either side of the backbone.
4. With the whole breast skin side down, cut through the breastbone to separate the breast and wing section into halves.
