How to joint a chicken

Harrison Clayton May 21, 2022 6

Jointing a chicken is an essential skill for any home cook. Whether you want to roast a whole chicken or prepare a specific cut of meat, knowing how to properly joint a chicken will not only save you money, but also give you more control over the cooking process.

First, it’s important to have a sharp knife and a cutting board ready. Start by placing the whole chicken on the cutting board with the breast side up. Locate the joint between the drumstick and the thigh and separate them by cutting through the skin and meat. Repeat this process with the other leg. To separate the wings, bend them back and find the joint. Cut through the joint to remove the wings from the body.

Next, we move on to the breast. Make a deep cut between the breast and the drumstick, close to the bone, and continue cutting until you reach the ribcage. Using the ribcage as a guide, carefully slice the breast away from the body. Repeat this step with the other side. You can leave the ribcage attached to the breast or remove it, depending on your preference.

Now that you have a jointed chicken, you can choose to cook each part in different ways – pan roast the breasts, braise the thighs, or fry the wings. By knowing how to joint a chicken, you have the freedom to experiment with different cooking techniques and flavors. It’s a great skill to have in your culinary repertoire!

Preparation before cooking

Before you start cooking your chicken, there are a few important steps to take to ensure that it turns out perfectly. These preparation steps will help to enhance the flavors and tenderness of the meat.

Blue Pet Co - GoFetch - 1 GoActive Chicken 10 Chew, 1 GoShine Chicken 10 Chew, 1 GoSmile Chicken 4 Sticks, 1 GoFuel Pumpkin - For Healthy Joints & Thick Coat...

Check Price

Amazon.co.uk

1. Defrost the chicken: If you are using frozen chicken, make sure to thaw it completely before cooking. This can be done by placing it in the refrigerator overnight or using the defrost setting on your microwave.

2. Remove excess moisture: Pat the chicken dry with paper towels to remove any excess moisture. This will help to achieve a crispier skin and prevent the chicken from steaming in its own liquids.

3. Clean the chicken: Rinse the chicken under cold running water and remove any giblets or organs that may be inside the cavity. This step helps to remove any residual blood or impurities on the surface of the chicken.

4. Season the chicken: Rub or marinate the chicken with your desired seasonings. You can use a combination of spices, herbs, and even citrus juices to enhance the flavors. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.

By following these preparation steps, you will have a chicken that is ready to be cooked to perfection. Taking the time to properly prepare your chicken ensures that it will be flavorful, tender, and juicy.

How to choose a good chicken

Choosing the right chicken is essential for successfully jointing it. Here are some tips to help you choose a good chicken:

1. Freshness: Look for chicken that has a fresh smell and firm flesh. Avoid chicken that smells sour or has a slimy texture.

2. Size and weight: Consider the size and weight of the chicken based on your recipe. A small chicken may be suitable for a smaller meal or individual portions, while a larger chicken is ideal for family dinners or leftovers.

Necessary tools and ingredients

To successfully joint a chicken, you will need the following tools and ingredients:

Tools:

Cutting board
Sharp kitchen knife
Paper towels

Ingredients:

Ingredient	Quantity
Whole chicken	1

Make sure you have all the necessary tools and ingredients before starting the process of jointing a chicken. This will help you create clean and precise cuts, resulting in evenly sized chicken pieces.

Steps to joint a chicken

To joint a chicken, you will need a sharp knife and a cutting board. Follow these simple steps:

Remove the legs:

Start by cutting through the skin and joint where the leg attaches to the chicken body. Then, bend the leg back until the joint pops out. Cut through the joint to separate the leg from the chicken.

Repeat this step on the other side to remove the second leg.
Separate the wings:

Locate the joint where the wing attaches to the chicken body. Cut through the skin and joint, then bend the wing back until the joint pops out. Remove the wing by cutting through the joint.

Repeat this step on the other side to separate the second wing.
Remove the breast:

Place the chicken breast-side up and cut along the breastbone from the neck to the tail. Use your fingers to feel for the breastbone and guide your knife. Carefully separate the breasts from the chicken body by cutting along the ribs on each side.
Separate the thighs:

Turn the chicken over and locate the joint where the thigh attaches to the back. Cut through the joint to separate the thigh from the backbone. Repeat this step on the other side to remove the second thigh.
Optional step: Separate the back and neck:

If desired, you can remove the back and neck from the chicken. Cut through the ribs on each side to separate the back from the breasts and thighs. Then, cut through the skin and joint to remove the neck.
Trim any excess fat or skin:

Once you have jointed the chicken, you can trim any excess fat or skin if desired. This will help to reduce cooking time and make the chicken more presentable.