Content

• Steps
• Part 1 of 4: Remove the head and legs
• Part 2 of 4: Removing the goiter, neck and tailbone
• Part 3 of 4: Removing the stomach
• Part 4 of 4: Preparing the Chicken for Cooking
• Tips
• Warnings
• What do you need

Whether you bought a whole chicken from the store, or raised and slaughtered the chicken yourself, it is very important to cut it properly so that the wings, breast, and other parts of the chicken do not spoil. This article provides information on how to butcher chicken that has already been scalded and plucked.

Steps

Part 1 of 4: Remove the head and legs

1. 1 Wash the chicken well. Place the chicken directly under the cold tap in your kitchen sink. Once you wash it, remove any feathers that might remain in the carcass.
   • Whenever possible, wash the chicken in an outdoor sink, as this is a rather messy business.
   • Shake off excess water when finished.
2. 2 Cut off the paws. Place the chicken on its back on a large cutting board. Using a butcher knife, apply force and press down on one of the legs where the foot ends and the lower leg begins. Cut off the foot. Repeat the same for the other leg.
   • Make sure to press directly into the junction between the two strands with a knife. You don't have to cut through the bones.
   • Throw out the feet, unless you plan to use them in the future.
3. 3 Cut off the head. Extend your neck on a cutting board and make a cut with a knife on the top of your neck where the head ends. Pull your head up and cut it off, cutting through the esophagus and trachea. Throw out your head.

Part 2 of 4: Removing the goiter, neck and tailbone

1. 1 Expand the goiter. Lay the chicken on its back and extend its neck. Make a horizontal cut about halfway down the neck. Make two vertical cuts from the first cut to the top of the neck. Insert your fingers into the horizontal incision, pinch the skin and pull it off the neck.
   • Use a knife to loosen the leather a little as it tightens.
2. 2 Find a goiter. First, mark the location of the esophagus, the soft tube along the neck. Pull it up and locate the goiter, the meaty pouch the chicken uses to store food, located at the base of the neck next to the breast. Loosen the goiter and remove it from the chicken.
   • The goiter is firmly attached to the body of the chicken, so you will have to make an effort to pull it out.
   • Try not to open the goiter, as it most likely contains food that was in the process of being digested. If you do cut it open, just try to remove as much of the goiter as you can.
   • If there is no food in the goiter, it will be more difficult to find it. Then it will be a flat pouch next to the breast.
3. 3 Remove the neck. Pull the skin down and place your neck on a cutting board. Use a knife to cut the skin around the bone in your neck. While holding the carcass with one hand, grasp the neck with the other hand and turn it away.
   • You may find it easier to hold the chicken in your hands and turn its neck around with one hand.
   • Throw away the neck or use it to make broth.
4. 4 Cut off the tailbone. This is a branch in the tail of the carcass. Use a knife to cut about 1.5 cm from the tail, then discard the tailbone.

Part 3 of 4: Removing the stomach

1. 1 Cut open the abdomen. Lay the chicken on its back, making an incision directly above the cloaca at the tail of the carcass. Insert your fingers into the hole, then widen the hole.
   • Try not to hurt your internal organs when you make the incision.
   • Since by widening the opening, you will create additional pressure on the intestines, bowel movements may flow out. If this happens, rinse the chicken immediately.
2. 2 Remove the intestines. Lay the chicken on its back and support the chicken breast with one hand to keep it in balance. Slide your other hand into the hole you created, over your internal organs. Squeeze your hand around the intestine and pull it out. Repeat until you delete everything.
   • It is necessary to perform this procedure slowly and carefully. Take special care not to rupture your gallbladder, which is a small greenish organ.
   • When the bowels are removed, locate the gallbladder and make sure it is not torn. If it has been torn, the chicken meat will be contaminated with bile.
   • The intestines will still be attached to the chicken by the large intestine. Cut it carefully with a knife, do not open it.
   • Throw out the intestines, or use the gizzard and liver to cook food ..
3. 3 Remove the heart and lungs. The heart is located in the middle of the breast, and the lungs are attached to the spine. Use your fingers to carefully separate the organs and pull them out.

Part 4 of 4: Preparing the Chicken for Cooking

1. 1 Wash the chicken. Rinse the chicken inside and out thoroughly. Make sure there is no blood or other debris left inside. Then dry the chicken with a paper towel.
2. 2 Store chicken in the refrigerator or freezer. If you don't plan on cooking the chicken right away, make sure you store it properly. Do not leave the chicken at room temperature for more than a few minutes when you butcher it.
3. 3 Cook the chicken whole or cut it into several pieces. Cook the fried chicken whole or cut it into wings, thighs, and breast for individual meals.

Tips

• Unused chicken parts can be used as fertilizer.
• If you are butchering more than one chicken, consider that you will need outside space to make cleaning easier.

Warnings

• Rinse the area where you butcher the chicken with warm, soapy water and disinfect.
• If a large amount of feces or bile from the gallbladder contaminates the chicken, it is best to throw it away.

What do you need

• Sharp knife
• Powerful crane
• Large cutting board