If you’ve found a whole chicken in your Meat CSA and you’re wondering what to do with it, don’t panic. You’re actually getting way more than you think. Whole birds are one of the best ways to stretch your dollar and experience every flavorful cut your pasture-raised chicken has to offer.
By breaking it down yourself, you not only get 8 delicious, versatile cuts, but you’ll also notice how evenly everything cooks and how crispy the skin gets when each piece is seared just right. Bonus? You can use the leftover carcass for incredible homemade broth or even as bait for fishing (we’re not kidding).
👉 Watch Evan and Olivia break down a whole chicken in under a minute
Here's how to cut your chicken into 8 pieces:
1. Wings
Pull each wing away from the body and slice through the joint where it meets the breast.
2. Thighs and Legs
Flip the bird over, skin-side down. Slice the skin between the thigh and body, then pull the leg back to pop the joint. Cut through that to remove the whole leg. Separate into thighs and drumsticks by slicing at the joint.
3. Breasts
Flip it back, breast-side up. Cut down one side of the breastbone, following the rib cage to remove the breast. Repeat on the other side. If you want an airline cut, leave the first wing joint attached for a chef-style presentation.
That gives you 2 wings, 2 thighs, 2 drumsticks, and 2 breasts.
Save the carcass for broth. Just simmer it with water, herbs, and veggie scraps for a golden, nutrient-rich base for soups and stews.
Want more cuts like this in your freezer?
👉 Join our Regenerative Meat CSA for pasture-raised chicken, pork, beef, and lamb, delivered monthly or every 4 weeks.
Eat better, waste less, and cook like a farmer!