One Whole Chicken, 9 Perfect Cuts- Plus Stock

Learn how to break down a whole chicken into every cut — drumsticks, thighs, wings, breasts, tenders, and back for stock. This step-by-step homestead butchery tutorial saves money and uses every part of the bird. In this video, I walk you through breaking down a whole chicken into every cut a home cook actually uses — and I do it all on camera, in real time, so you can follow along step by step. Knowing how to butcher a chicken is one of the most valuable kitchen skills you can build. You spend less per pound, you get higher-quality cuts than the pre-packaged stuff, and you walk away with a carcass for the best stock you'll ever make. Whether you're raising your own meat birds on the homestead or just want to get more out of every grocery run, this is a skill that pays for itself every single time you cook. What you'll learn: ✅ The right knife and setup to make this easy ✅ How to find the joint every time (the key skill) ✅ Removing the wings — drumette, flat, and tip ✅ Separating the legs and splitting drumstick from thigh ✅ Lifting the breasts cleanly off the keel ✅ Locating and trimming the tenders ✅ Saving the back, neck, and trim for stock ✅ How to wrap and freeze each cut for best storage Tools used: Sharp boning knife Sharp chef's knife (for the heavier cuts) Sturdy cutting board (with a damp towel underneath for stability) Vacuum sealer or freezer paper ⏱ Timestamps: 00:00 Why break down your own chicken 00:50 Tools and setup 02:00 Removing the wings 04:30 Removing the legs 06:30 Splitting drumstick and thigh 08:00 Lifting the breasts off the keel 11:00 Finding the tenders 12:30 Saving the back & neck for stock 14:00 The "oyster" — don't forget this 15:00 Wrapping and freezing each cut 16:30 What I do with the stock 📺 Watch the related series: ▶️ Homestead Chicken Series — Raising Our Own Meat Birds ▶️ How I Make Chicken Stock From Scratch If you love from-scratch cooking, butchery skills, and getting the most out of every ingredient, subscribe for new videos every week. Drop a comment — what cut do you cook most often? 📩 Business inquiries: deepsouthfoodies@gmail.com #wholechicken #butchery #fromscratch