Cutting up a chicken for the family (at least in my experience) seems to be a rite of passage; cutting it up into pieces and serving the family their portion.
But instead, you spend the next five awkward minutes hitting bone and cartilage no matter where you poke, gradually getting more frustrated and end up ripping it apart and making a mess?
For everyone who would like a few simple steps to navigating their knife when cutting a whole chicken, read on!
Place your chicken on a wide cutting surface. Using a carving fork for support (or a fork if one isn't available), cut through the skin between the body and the leg using a large carving knife.
Cut all the way through the hip joint, removing the leg from the body. Then repeat with the other leg.
Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg.
Now starting close to the base, cut horizontally as shown below all the way to the center. Repeat on the other side.
Holding the chicken in place using a carving fork, cut down vertically on one side of the chicken breast, just slightly off-center of the breast bone. The chicken breast should now fall off as you had made a clean cut horizontally in step 4.
With a clean section of the chicken breast separated, slicing it into smaller pieces like below is now an easy task.
Last and not least, grabbing hold of the wing with your hand, bend it away from the body of the chicken and then cut it off with a knife. Repeat on the other side.
And that's it! Dinner is served :)