How to Butcher a Chicken, Part 2: Gutting, and Cutting Chickens into Parts
The photos in this article are of a graphic, real-life nature. All butchering processes are shown as they naturally occur.
Cutting Off the Yellow Feet and Lower Legs
The first step in cutting up a chicken is to remove the yellow-skinned legs and feet. Find the "break" in the joint between the yellow and white/pink portions of leg, and slice right through. You may have to cut from both the front and back of the joint to do a clean job.
If your knife does not go through fairly easily, reassess where the joint really is, and try again.
Step 1 - Cutting Off the Yellow Feet and Ankles
Step 2 - The Neck and Crop
Step 3 - Cutting Off the Tail
Step 4 - Removing the Guts
Cutting Up A Chicken Into Parts - Removing the Thighs and Legs
Cutting Off the Wings
Taking Off the Neck; Separating the Breast and Back
Cutting the Breast into Three Portions
Preparing the Giblets (Heart, Liver, and Gizzard)
Besides Stuffing, What are Giblets Good For?
Livers - fishing bait; liver mousse; pates.
Hearts - Snacks, or side dish (coat with flour and pan-fry in oil).
Gizzards - Snacks (stew until tender).
Feet - While not a giblet, some people enjoy chicken foot soup.
I haven't yet found a use for chicken lips.
A Tub of Guts
If You Prefer a Video Demonstration of Evisceration (Gutting)
Butchering Resource - These people make me feel inexperienced.
- Butchering chickens (graphic photo documentary) Howling Duck Ranch
A straight-forward treatment of the subject, on lanky roosters.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2009 Joilene Rasmussen