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Quartering a whole chicken yourself saves a lot of money on precut pieces, so quarter a chicken yourself for some homemade fried chicken!

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How To Quarter a Chicken
1. Remove the wishbone by making two incisions on the top of the breast, just underneath the neck.
2. With your thumb and forefinger, carefully pull out the wishbone.
3. Separate the wing and tip from the drumette.
4. Flip the chicken over and make a score on the back of the chicken just above the back of the thighs.
5. Flip the chicken back over and holding the leg, slice the skin in between the leg and breast and continue up and over the leg.
6. Flip the bird over and run the knife under the oyster.
7. Using your thumbs, push out the the joint between the thigh and backbone to loosen it and cut the leg/thigh quarter from the carcass.
8. Repeat these same steps with the leg/thigh quarter on the other side.
9. Pull off the lower portion of the back.
10. Place your knife inside the cavity of the chicken, parallel to the backbone and cut through the ribs on both sides.
11. Flip the chicken over onto its breast and score the cartilage.
12. Use your hands to break open the rib cage.
13. Run your fingers along the cartilage and pull it out.
14. Slice in between the two breasts quarters.
15. Trim any excess fat and skin from all the pieces of the chicken.
16. Reserve all the bones and trimmings for stock.

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