Breaking Down

Split the Bird

1. Place the bird breast-side up on a cutting board.
2. Using a cleaver (or sharp knife if you don't have one), cut down through the center of the breastbone to divide the chicken into two halves.
3. You should now have two halves, each with a breast, wing, leg, and thigh attached.

Remove the Leg Quarters

1. Take one chicken half and pull the leg away from the body.
2. Cut through the skin between the breast and the leg.
3. Bend the leg back to expose the joint, then cut through the joint to remove the entire leg and thigh as one piece.
4. Repeat with the other half.

Separate the Breast and Wing

1. Locate where the wing meets the breast.
2. Cut through the joint to separate the wing from the breast.
3. Repeat for the other side.

Option A: Keep Leg and Thigh Attached (Quarter)

1. Leave the leg and thigh connected as a single piece.
2. This is ideal for roasting, braising, and general-purpose cooking.

Option B: Separate Leg and Thigh

1. Place the leg quarter skin-side down.
2. Locate the natural seam of fat between the drumstick and thigh.
3. Cut along this seam until you reach the joint.
4. Cut through the joint to separate into two pieces.

Result

You should now have:

• 2 bone-in breast halves
• 2 wings
• 2 thighs
• 2 drumsticks

• 10 Clove Garlic Chicken
• Chicken Adobo
• Chicken Stock
• Chicken Wings
• Red Pepper & Sausage Stew
• Roast Chicken