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How to Quarter a Chicken
 

 

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To quarter a chicken, start with a chef's knife. Cut through the second, or elbow, joint of each wing to remove most of the wing, leaving the drumette.
 

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Next, lay the chicken on its side and snip along the backbone with poultry shears from the head to the tail. Turn and repeat to remove the backbone from the bird.
 

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Open up the bird, skin side down, and pierce the soft white cartilage at the crux of the neck. Open the bird up and pull out the breastbone and cartilage.
 

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Now slice the bird in half.
 

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For quarters, make a diagonal cut to separate the breast from the leg of each half.



 

 

 

 

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