How to Quarter a
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.
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
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.
slice the bird in half.
quarters, make a diagonal cut to separate the
breast from the leg of each half.