Use a sharp knife, a stable board and a tray for the pieces. Keep the chicken cold until ready to work. Do not rinse raw poultry; clean and sanitize the workspace afterward.
Step-by-step method
- Place the chicken breast-side up. Pull one leg away from the body and cut the skin between thigh and breast. Bend the leg outward to expose the hip joint and cut through the joint to release it. Repeat on the other side.
- Separate each leg into thigh and drumstick by bending to locate the joint, then cutting through the joint space. Do not force the knife through the middle of a bone.
- Pull each wing away from the body, locate the shoulder joint and cut through to remove it.
- For bone-in breast pieces, use poultry shears to cut along both sides of the backbone and remove the back. Split the breast section carefully through its center with a suitable knife or shears, keeping fingers clear. For boneless breasts, follow the breastbone and ribs with the knife instead.
- You now have two breast portions, two wings, two thighs and two drumsticks. Refrigerate or freeze promptly. Reserve the back for stock, and cook poultry to 165°F (74°C).
For a visual demonstration, the accompanying video features Jacques Pépin. The written guide above is a separate editorial explanation.
Food safety and storage guidance
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
