Chicken
Every cookbook and video dealing with chickens has some fancy way to break down a chicken. This is how my butcher does it. It takes seconds and gives you what you want without wasting your time.
Split the Chicken
- Place the chicken breast-side up on a cutting board.
- 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.
- You should now have two halves, each with a breast, wing, leg, and thigh attached.
Remove the Leg Quarters
- Take one chicken half and pull the leg away from the body.
- Cut through the skin between the breast and the leg.
- Bend the leg back to expose the joint, then cut through the joint to remove the entire leg and thigh as one piece.
- Repeat with the other half.
Separate the Breast and Wing
- Locate where the wing meets the breast.
- Cut through the joint to separate the wing from the breast.
- Repeat for the other side.
Option A: Keep Leg and Thigh Attached (Quarter)
- Leave the leg and thigh connected as a single piece.
- This is ideal for roasting, braising, and general-purpose cooking.
Option B: Separate Leg and Thigh
- Place the leg quarter skin-side down.
- Locate the natural seam of fat between the drumstick and thigh.
- Cut along this seam until you reach the joint.
- 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
And you're done.
Rabbit
Lay the rabbit on its back and open the chest cavity to check for kidneys and liver. If present and and you wish to make use of them, reserve in a small covered bowl in the refrigerator.
Hind Legs
- Pull one hind leg away from the body to expose where the leg meets the backbone.
- Using a boning knife, cut around the top of the leg meat so as little meat as possible remains on the carcass.
- Cut through the joint just below the hip bone where the leg bone meets the backbone.
- Remove the leg, leaving a small "tail" of backbone attached to the body and put in a large bowl. Repeat for the other hind leg.
Front Legs
- Pull a front leg outward to identify where the shoulder muscle lies along the rib cage.
- Cut between the shoulder muscle and the rib cage so the muscle comes away with the leg.
- Bend the leg back to expose the joint and cut through it to remove the leg. Place in the bowl and repeat for the other front leg.
Saddle
- Turn the rabbit belly-side up and identify the meaty center section of the carcass (the saddle).
- Using a cleaver or heavy chef’s knife, chop just above the hips and just below the ribs to separate the saddle section. If the backbone resists the knife, snap it by hand to make cutting easier.
- Trim off the two thin belly flaps attached to the saddle and set them aside. You should now have a rectangular saddle section about 3–4 inches long with a portion of backbone and loin meat on either side. Add the saddle to the bowl with the legs.
If making your own stock, see Rabbit Stock. Otherwise, you can discard the belly flaps, ribs, and other remaining items.