Butchering a chicken... ?

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  • oldag

    TGT Addict
    Rating - 100%
    7   0   0
    Feb 19, 2015
    Seriously - get a copy of 'the joy of cooking'. everyone should know how to cook for themselves.
    My mother made sure we could cook and sew. "I will not have my sons getting married for a cooked meal or to get a button sewed on"
    That is part of why I got married.


    Active Member
    Rating - 0%
    0   0   0
    Apr 7, 2016
    I've forgotten to say. I've had those rotisserie chickens from HEB before. Not too bad. Kinda small. Dad would sometimes pick one up after work. I can't remember what we did for sides.


    Revolver's, get one, shoot the snot out of it!
    Lifetime Member
    Rating - 0%
    0   0   0
    Jan 31, 2010
    Somewhere in Texas!
    The joints for the wings, legs, and thighs are easy to find, a sharp knife and it is done. Separating the ribs and back from the breast is easy as well. To split the breast lay it rib side down, place your knife to either side of the breast bone, press down and through the bone. When I was a meat cutter, I actually preferred a very sharp cleaver for this, cutting up the entire chicken. If you want the breast to be boneless that is easy as well.

    Back in those long-gone days, the local Chicken Shack wanted fresh 8 pieces of cut chicken per bird. It was a lot of work, but I did get some magnificent free lunches, the elderly lady was a great cook! Everything was freshly cooked, except the sliced bread and any condiments.


    TGT Addict
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    0   0   0
    Jan 23, 2014
    Liberty Hill
    When I cut 'em up, I get nine pieces. The wishbone is the odd-numberd piece.
    I chunk the entire back & the wing-tips & the neck.


    New Member
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    Sep 12, 2011
    pontotoc tx
    cutting up a chicken easy. there are dotted lines. you just follow them. - seriously.

    Smoking/grilling whole chicken - these days I "SplatchCock" the bird. then throw the back into water and make stock.

    I do southern-style fried chicken. double dip the pieces and put them into a cast iron skillet on med-low heat with a little oil (tablespoons) and walk away. don't touch for like 20 min and turn over.

    HCF chicken thighs (with bones and skin) are cheapest protein I know. cheaper than a whole bird.
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