FO-00701     Reviewed 1998

To Order

Home Processing of Poultry

Splitting Broilers or Fryers

If broilers or fryers are to be halved for barbecuing or cut up for frying, they can be eviscerated more simply than described earlier. The back splitting method can be the fastest way. Follow the same procedure in killing the birds and removing the feathers. Then remove the head, shanks, and the oil gland. There are variations possible in the splitting procedure. Try this method and determine which is the best cut to satisfy your processing needs.

Use a short-bladed knife such as a linoleum knife or shears to cut through the back. Avoid cutting into the intestines or the crop. In young birds with backbones that are easier to cut through you may want to leave part of the backbone with each half of the bird. To do this, start the cut at one side of the tailhead and cut down the back from tail to neck, crossing through the backbone at the midpoint and ending at the neck on the other side of the bird (fig. 36). Spread the carcass open (fig. 37) and make a cut around the vent to free the intestines. Pull the windpipe, crop, and esophagus free from the neckskin (if neck has not already been removed) and then remove the internal organs.

Figure 36

Figure 37

When working with older birds having bones more difficult to cut, you may want to make a single cut along one side of the backbone starting either at the side of the neck or tailhead (fig. 38). If you want to discard the backbone and neck completely, cut down both sides of the backbone. The backbone strip with neck attached can then be removed by extending these cuts through the skin and tissue below the neck and down around the vent. Now the entire backbone with internal organs attached can be removed (fig. 39). Process the giblets as described earlier. If the neck is not discarded, it can be cut from the backbone strip or it can be removed either before or after making the cut along the backbone. Next, remove lungs and any remaining bits and pieces of organs and rinse the carcass thoroughly.

Figure 38

Figure 39

To split the bird at the breast, first cut through the cartilage at the "V" of the wishbone (fig. 40) and slit the neck skin. The two halves can then be pulled apart from front to back. The breastbone can then be pulled away from the half to which it remains attached. Some prefer to pop the keelbone loose, firmly holding the lower end of the keel in one hand with the other hand on the shoulder bones and then bending downward. Pull the keel bone out along with the strip of cartilage attached to the lower end of the keel bone. Then the bird can be cut in half where the keel was removed (fig. 41).

Figure 40

Figure 41

The halves can be cut up as desired for cooking. If the birds are to be barbecued, they can be left as halves and easily separated into quarters after they are removed from the grill by simply tearing the half in two.

Cutting Up Whole Carcasses

Unless you are going to roast the bird whole, you will need to cut the carcass in pieces for most uses. Much of the poultry sold at retail is already cut up and sold in family packs or as parts. By following these easy steps you can cut the whole carcass you have home processed or purchased at the store in parts for cooking.

Lay the carcass on its back on a cutting board. Cut the skin between the thighs and body of the bird with a sharp knife (fig. 42). Then holding a leg in each hand, lift the carcass from the board (fig. 43).

Figure 42

Figure 43

Bend the legs back until the hip joints snap free. Cut each leg from the body, cutting from the back to the front as close as possible to the backbone (fig. 44). Cut through the knee joint to separate the thigh from the drumstick (fig. 45). Squeeze the thigh and drumstick together to help find the knee joint.

Figure 44

Figure 45

To remove wings start cutting on the inside of the wing just over the joint (fig. 46). Cut down and around the joint to completely remove each wing. Some prefer to cut off the wing tip; others fold it back under the wing to lie flat while cooking.

Figure 46

Place the carcass on the neck end while separating the breast from the back. Cut from the tail along each side of the backbone through the rib joints to the neck (fig. 47). Cut the back in two pieces by bending it to find the joint, and then cutting through the meat and skin.

Figure 47

To split the breast lengthwise, place it skin side down on the cutting board. Cut through the white cartilage at the "V" of the neck (fig. 48). Then holding the breast firmly in both hands, bend each side back and push up on the breast from the underside to snap the breastbone free (fig. 49). Remove the breastbone and cut the breast in half lengthwise.

Figure 48

Figure 49

Bacteria capable of causing food-borne illness are found on raw poultry carcasses. Before you handle or prepare other foods, thoroughly wash your hands, equipment, and working surfaces that have contacted the raw carcass.

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Extension Store at (800) 876-8636.