Eric Huang is the chef and founder of Pecking House in New York City. Eric cut his teeth in Michelin-starred restaurants in NYC, beginning at Cafe Boulud, then Gramercy Tavern, and finally Eleven Madison Park. He was a sous chef at EMP with the team that earned the title of “Best Restaurant in the World&#39;” in 2017.

Eric Huang

2 drumsticks, 2 thighs, 2 wings, 4 bone-in breast pieces, 1 back for stock

There are countless ways to break down poultry, depending on the culinary tradition you’re working in and/or the way you plan to use the various parts. For example, breaking down a bird <a href="https://www.chefsteps.com/guides-tools/how-to-butcher-turkey-yakitori-style">yakitori-style</a> requires a different approach than breaking down a chicken for <a href="https://www.chefsteps.com/recipes/chili-fried-chicken">Chili Fried Chicken</a>.This method for breaking down a chicken yields 10 bone-in pieces—two drumsticks, two thighs, two wings, and four breast pieces—plus a back that can be used to make <a href="https://www.chefsteps.com/recipes/pressure-cooked-blond-chicken-stock">stock</a>. It’s commonly referred to as a “country-cut,” and it’s the best method to use for making classic Southern-style <a href="https://www.chefsteps.com/guides-tools/the-ultimate-guide-to-fried-chicken">fried chicken</a> or a stew. The process is designed to produce serving pieces of relatively consistent size, which makes it easier to nail cook times, and it also preserves the integrity of the skin, particularly on the bone-in breast pieces. Let’s get into it.

How to Butcher a Chicken: 10-Piece Country Cut