Cutting a Chicken into Eight

Cutting a chicken into eight is a standard poultry fabrication method that divides a whole chicken into eight serving portions: two breast portions, two thighs, two drumsticks and two wings. The exact presentation of the breast pieces may vary; a French sauté cut can retain part of the wing bone attached to the breast.

Basic fabrication sequence

1. Place the chicken breast-side up on a stable, sanitised cutting board.
2. Remove each leg by cutting through the skin between the thigh and body, then flexing the joint to expose the hip joint and separating it cleanly.
3. Separate each thigh from the drumstick through the natural joint if eight individual portions are required.
4. Remove the wings at the shoulder joint, trimming the tips if the recipe specifies.
5. Separate the breast section from the back by following the rib cage and backbone.
6. Split the breast into two portions, then divide again if the recipe requires four breast pieces; for the standard eight-piece cut, the two breast halves are each retained as one portion.

Clarifying the eight-piece cut

A common North American eight-piece chicken cut consists of two breast halves, two thighs, two drumsticks and two wings. Some retail packs instead divide each breast half into smaller pieces or include a different wing presentation, so confirm the intended standard before fabrication.

Example: an eight-piece chicken can be used for roasting, frying or braising, with one breast, thigh, drumstick or wing portion allocated according to the menu and portion plan.

Chef’s tip: cut through joints rather than sawing through bones. Standardise the size and weight of portions, and reserve the carcass and suitable trimmings for stock.

Food-safety note: keep raw poultry chilled, sanitise equipment and prevent cross-contamination. Cook each portion using the applicable safe poultry time-temperature process.