How to quarter a chicken
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- Marc Bauer , Master Chef, French Culinary Institute
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- About this video
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Marc Bauer
Master Chef, French Culinary Institute
Stop the hacking! Learn how to quarter a chicken for frying, roasting or baking from Chef Marc Bauer at the famed French Culinary Institute in New York.
The Fundamental Techniques of Classic Cuisine
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Instructions
How to quarter a chicken
- Wash your hands and the chicken.
- Remove whatever is lurking in the cavity.
- With a boning knife or a butcher knife, remove the wings.
- Remove the wishbone. Make a wish.
- Make a 1/2 inch deep slice lengthwise down the back. Make another slice crosswise just above the legs.
- Flip the chicken; push skin from leg toward breast.
- Slice to the bone along the leg, meeting your criss-cross marks on the back.
- With both hands, pull leg away from chicken to expose leg joint.
- Cut through muscle and cartilage to remove legs.
- Slice gently between backbone and ribcage on both sides. Pull backbone from the body.
- With both hands, separate breasts by pushing the breastbone out and away.
- Remove breastbone by scraping or cutting along each side.
- Place chicken breasts skin side up, slice.
- Dry chicken pieces before cooking.
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Shopping List
How to quarter a chicken
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