Cutting Chicken For Curry: Cut chicken in half then another half. Now you have 4 parts. I usually take the middle bone out and reserve for broth making.
Hindquarter: Separate the drumstick and the thigh. Now you have 2 drumsticks and 2 thighs. Cut the thighs each into 3 and cut the drumsticks each into two parts for total of 10 parts
Breast: Separate the breast from the wings, 3 parts on wings, between 5-6 parts
on breast, depending on the size for total of 18 parts.
Total of almost 28 small pieces.
Cutting Chicken For Stew: Cut chicken in half then another half, now you have 4 parts.
Take out the middle bone, reserve for broth making.
Hindquarter: Separate the drumstick and the thigh. Now you have 2 drumsticks and 2 thighs. Cut the thigh in 2 for total of 6 parts.
Breast: Separate the breast from the wings, cut the wings in 2 parts,
cut the breast in 3 or 4 parts for total of 10 - 12 parts.
Total of 16 - 18 small pieces.
Cutting Chicken For Frying: Cut chicken in half then another half, now you have 4 parts. Take out the middle bone, reserve for broth making.
Hindquarter: Separate the drumsticks and the thighs. Now you have 2 drumsticks and 2 thighs. Cut the thigh in 2 for total of 6 parts.
Breast: Separate the breast from the wings then
cut the breast in 3 parts for total of 8 parts.
Total of 14 pieces.
Cutting Chicken For Baking: Cut chicken in half then another half, now you have 4 parts.
Take out the middle bone, reserve for broth making.
Hindquarter: Leave the drumstick and the thigh attached, total of 2 parts.
Breast: Separate the breast from the wings, cut the breast in 2 parts, total of 6 pieces Or leave the wings attached to the breast, total of 2 parts. If the breast are big then cut them in 3 parts for total of 8 parts.
Total of 8 to 10 pieces.
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