Cutting a Bird in Eighths and Boning the Legs

Cutting a Bird in Eights

When a bird is cut into eighths, the chef then has two drumsticks, two thighs, two wing portions and two breast portions. Broiler or fryer chickens to be pan-fried or deep-fried are usually cut into eighths so that they will cook evenly and thoroughly before their exterior becomes charred. This is also a popular way to cut up poultry for baking, stewing, braising or barbecuing.

Boning a Poultry Leg

A boneless leg can be prepared in a number of ways, or it may be cut into strips to use for stir-fry and other dishes. First, make a cut around the end of the drumstick to sever the tendons. Use the tip of a boning knife to cut along the bones, freeing the meat. Then lift away the bones, cutting through the tendons holding the joint between the drumstick and the thigh.