Learning how to joint a chicken is one of those skills that instantly makes you feel more capable in the kitchen. It’s the kind of foundational know-how that’s not only satisfying but also incredibly practical.
At Leiths Online, jointing a chicken is one of the techniques we teach on our Essentials course because it's exactly that, essential!
Whether you're looking to save money by buying whole birds, maximise the quality of meat you can afford, or simply feel more in control of your meal prep, learning how to joint a chicken is a smart step forward. It encourages you to cook with more intent, make use of the entire bird, and build up butchery skills you can later transfer to game and other poultry.
This guide offers a few best practices to get you started…
Jointing a chicken, also referred to as butchering a chicken, means breaking it down into its six classic portions: two breasts, two thighs, two drumsticks, two wings and a carcass you can use for stock. Buying a whole chicken and jointing it yourself is not only cost-effective, it allows you to freeze exactly what you need and waste less.
It also opens up a wider repertoire of recipes. Once you’ve got pieces ready to go, it becomes easier to diversify your cooking with confidence—think crispy chicken thighs for a midweek traybake, drumsticks for a weekend barbecue, or using the carcass for a beautifully rich homemade stock.
Start with quality. A good free-range chicken will deliver better flavour and texture than cheaper counterparts.
Pair it with a sharp, rigid boning knife, your key tool for precise, controlled cuts. A chopping board with a damp cloth underneath to prevent slipping, and a bowl for offcuts or scraps, will help you stay organised.
Raw chicken requires careful handling. After jointing, wash all boards and surfaces thoroughly. Pro tip: rinse boards with cold water first to prevent the proteins from cooking onto surfaces, then use hot, soapy water to clean and sanitise.
We won’t walk through every detail, we save that for the course, but here’s a breakdown of the key tips and techniques to remember when you’re learning how to joint a chicken:
Place the chicken breast-side down to work with its natural form. Identify all the parts first. Removing the parson’s nose and gently loosening the oyster (a small, tender piece of meat nestled near the thigh) early on makes subsequent steps easier. A shallow cut down and across the back helps define landmarks for cleaner cuts later.
Make a shallow cut between the leg and breast to expose the joint. Keep as much skin on the breast as possible—it protects the meat from drying out. To dislocate the leg, use the natural ball and socket motion, which should allow the joint to pop out easily. Then make a clean cut through the joint.
To remove the breasts neatly, follow the curve of the carcass with your knife. The wishbone is a helpful guide, trace along it for precision. If you’re just starting out, go slow; gentle, confident movements will give you cleaner results and fewer mistakes.
Unlike the thigh, the wing joint doesn’t dislocate, so you’ll need to cut through it. Pull the flesh back to reveal the joint, find the white centre, and guide your knife through with a gentle wiggle to locate the sweet spot.
You may notice a small, separate piece of meat tucked into the breast—it’s the false fillet. Keep it with the breast when storing or cooking.
When further jointing the legs, look for the “V” shape in the joint between thigh and drumstick. That’s your guide. Cutting through the correct spot will prevent damage to the surrounding meat.
If removing the breast from the wing joint feels tricky, realign your knife to find an easier angle. Once off the bone, trim away sinew or excess skin to leave a tidy, appealing portion.
And finally don’t throw out the carcass. It’s your ticket to a flavour-packed homemade chicken stock. We also teach this in our Essentials course. Freeze it until you’ve got the time, or pop it in a pot with some veg and herbs for the best soup base you’ve ever made.
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