How to Cut a Whole Chicken in Half Perfectly Every Time

Cutting a whole chicken in half is a useful technique for cooks Whether you want smaller portions or a flatter presentation to cook faster, halving a chicken can make a big difference to your dish Follow this simple guide to learn how to smoothly and evenly cut a whole chicken in half.

Why Cut a Chicken in Half?

There are several benefits to cutting a whole chicken in half:

• Smaller portions – Halving a chicken gives you two smaller and neater portions to serve This can be handy for managing portion sizes

• Faster, more even cooking – A halved chicken will cook faster than a whole one. The increased surface area helps it cook more evenly as well.

• Easier to pan fry or grill – Halved chicken can be easier to maneuver in a pan or on a grill since each portion is smaller and flatter,

• Better seasoning – Seasoning can disperse more evenly when rubbed onto an opened up halved chicken versus a whole chicken.

• Easier to carve – Carving pre-halved chicken is simpler than carving around a whole backbone.

So if any of these benefits appeal to you, learning proper chicken halving technique is useful knowledge.

Step-By-Step Guide to Cutting a Whole Chicken in Half

Follow these simple steps for perfectly halved chicken every time:

Gather Tools

• Sharp chef’s knife
• Cutting board
• Kitchen shears
• Paper towels

Prep the Chicken

• Remove packaging and pat the outside dry with paper towels.
• Place breast-side down on the cutting board.

Cut Along the Backbone

• Locate the backbone running down the center.
• Use kitchen shears to cut down one side of the backbone from tail to head.
• Snip through any ribs blocking the shears.
• Repeat on the other side to completely remove the backbone.

Split the Breastbone

• Flip chicken breast-side up.
• Use your palm to press and flatten the breast.
• Carefully cut down the center of the breastbone to halve the chicken. Apply firm, controlled pressure.

Separate the Halves

• Gently twist and bend the chicken to snap the keel bone.
• Cut through any remaining connective tissue.
• You now have two clean halves.

Optional: Trim Excess Skin and Fat

For a tidy presentation, use a knife to trim off any loose skin or excess fat. This step is optional.

And that’s it – your whole chicken is now perfectly halved and ready for cooking!

Common FAQs about Cutting Chicken in Half

Here are answers to some frequently asked questions about halving chicken:

What’s the best knife for cutting a chicken in half?

• A sharp chef’s knife works best. Kitchen shears also make quick work of cutting out the backbone.

Should I spatchcock the chicken first?

• Yes, spatchcocking (removing the backbone and flattening the bird) makes halving much easier. It also enables faster cooking.

Does halving work for a turkey or other poultry?

• The same technique can be used to halve turkey, duck, and other birds. Just adjust for the larger size.

How long does halved chicken take to cook?

• Halved chicken cooks in 30-40 minutes in the oven, 10-15 minutes grilled or pan fried. Cook to 165°F internal temperature.

How can I use halved chicken?

• Halved chicken is great for roasting, grilling, pan frying, stir fries, stews, and any recipe calling for chicken pieces.

Should I remove the skin when halving?

• You can leave the skin on for added moisture and flavor. Or remove it before halving if you prefer skinless chicken.

Can I still make stock with the backbone removed?

• Yes, reserve the removed backbone to simmer into chicken stock.

Handy Tips for Cooking and Serving Halved Chicken

Keep these tips in mind when cooking and serving your halved chicken:

• Halving enables even seasoning on both inner and outer surfaces. Rub seasoning generously into all areas before cooking.

• Higher heat and frequent flipping gives the best crispy skin. Aim for 400°F+ when roasting halved chicken.

• Let rest 5-10 minutes before slicing into pieces or serving. This allows juices to reabsorb for moister meat.

• Carve each breast away whole, then slice evenly. Separate leg and thigh pieces.

• For plating, arrange pieces nicely with space between. Garnish with fresh herbs or drizzle over pan juices.

Master the Technique for Perfectly Cooked Chicken

Learning how to properly halve a chicken takes a little practice but is an invaluable cooking skill. Follow the steps closely your first few times until you get the hang of it. The rewards are faster cooking times, juicier meat, and beautiful presentations. Just take it slow and steady as you learn.

With the right technique, you’ll be able to perfectly halve a whole chicken every time. Your dishes from comforting chicken dinners to impressive dinner party platters will benefit. Give this useful method a try next time your recipe calls for chicken pieces or you want smaller portioned or quicker cooking chicken.