Have you thought about buying a chicken instead of pre-packaged pieces, but were too nervous to cut up a whole chicken at home? It’s not that hard, find out how here with a step-by-step video!
Why Cut Up a Whole Chicken?
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I know, I know. You can get chicken already cut up in your grocery store, neatly packaged with all one kind of meat together. Do you like boneless, skinless chicken breasts? There’s a package for that. Need some thighs for a slow cooker recipe? There’s a package for that. Making a big batch of wings? Definitely get the package of wings!
But what if you want two of everything? Or what if you’re trying to save a little bit of money? Buying a whole chicken and cutting it up at home is a great way to save a little bit of money in your food budget. And it can give you more flexibility in what you make for dinner!
Cut Up a Whole Chicken to Save Money
I checked all the prices at my local grocery store this week. Here they are:
- Boneless, skinless chicken breasts – $1.99 per pound
- Chicken breast tenderloins – $2.86 per pound
- Chicken drumsticks – $1.88 per pound
- Chicken thighs – $3.70 per pound
- Chicken thighs, drumsticks, and wings – $1.54 per pound
- Whole chicken – $1.29 per pound
- Whole chicken, two pack – $0.97 per pound
Did you see that? You can buy pre-cut, pre-packaged chicken for anywhere between $1.54-$3.70 per pound. But you can buy two whole chickens for just $0.97 per pound! Less than a dollar per pound! I’m all about those savings!
How to Cut Up a Whole Chicken
Cutting up a whole chicken at home sounds like a scary task, but it isn’t that hard. A little bit of practice, and you’ll be a pro in no time. A few tips to get you started:
- Be sure the chicken is fully thawed before you start.
- Remove the giblets from the cavity. (I save the neck and gizzard to make homemade chicken broth, but I throw the liver away.)
- Pat the chicken dry with paper towels before you start. You’ll make less mess with a chicken that’s a little more dry, and your knife will be less likely to slide on slippery wet chicken skin.
Then gather your tools. You’ll only need a few things:
- A large cutting board.
- A non-skid mat under the cutting board (if your cutting board isn’t non-skid).
- A sharp chef’s knife or utility knife.
- A good pair of kitchen shears.
Now you’re ready to start! Watch this video for my best tips to cut up a whole chicken.
How to Use a Whole Chicken
You can freeze chicken whole, in its original packaging. When you’re ready to use your chicken, thaw it in the refrigerator (get thawing guidelines here) and cut it up after it thaws. Or roast it whole in the oven or slow cooker.
You can also cut up the chicken before you freeze it. This way, you can package the chicken the way your family will eat it. If you know you will only cook with dark meat (thighs and drumsticks), then package those in freezer bags and freeze them separately from the breasts. If you’re planning to use the whole chicken at once, then package all the parts together.
Well-wrapped chicken can stay in your freezer for up to a year before it starts to lose quality. So if you can find whole chickens on sale, stock up and fill your freezer. (See this post for detailed instructions on how to thaw a whole chicken.) Chicken stored in your refrigerator should be cooked within 1-2 days, so be sure to freeze any chicken you won’t use right away.
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