HOW TO PORTION CHICKEN

Do you know the art of portioning a chook?

Hint: It’s not as big of a job as you’d think.

How to Portion a Chicken Like a Pro Using a Cleaver

When it comes to mastering the kitchen, knowing how to portion a whole chicken is a game changer. It’s cost-effective, sustainable, and lets you control everything from portion size to cooking method. But the real secret to clean cuts and confident cooking? A powerful, precisely crafted cleaver.

Our 16.5cm / 6.5in Cleaver is engineered for moments like this — where muscle meets finesse, and smart design takes the mess and guesswork out of your prep. is engineered for moments like this — where muscle meets finesse, and smart design takes the mess and guesswork out of your prep.

Step 1: Wings First – Joint Knowledge

Start by laying the chicken breast-side up on your cutting board. Grip one wing and gently stretch it out. Locate the joint where it connects to the breast. Now here’s where the cleaver earns its stripes: with one controlled chop, slice through the joint cleanly. No sawing, no splintered bone – just effortless separation.

Pro Tip: Cut off wings between the joint — the cleaver makes finding and separating the joint easy with its weight and precision.

Step 2: The Thigh and Breast Divide

Next up, slice through the skin between the thigh and the breast. Pull the leg away gently and you’ll see the hip joint pop out slightly – nature’s guide to your next cut.

Pro Tip: Slice through the skin between thigh and breast – the cleaver's ultra-sharp edge glides without tearing.

Step 3: Half Time – Go Down the Middle

To halve your chicken, position the cleaver between the leg joint and the breast. This spot is the sweet spot. One confident press is all it takes to split the bird neatly in two.

Pro Tip: Cut the chicken in half between the leg joint and the breast. The weight of the cleaver does the heavy lifting.

Step 4: Bones, Be Gone

Let’s be honest – bones can be tricky. But with the right tool, they’re no match. Press down with your palm on the cleaver to apply even pressure. You’ll slice cleanly through bone without bruising the meat or straining your wrist.

Pro Tip: Apply pressure with your hand to easily cut through the bone. No struggle, no stress.

Why the Right Knife Matters

A whole chicken isn’t just a meal – it’s a masterclass in technique. And your cleaver isn’t just a knife – it’s your boldest ally in the kitchen. With a razor-sharp edge, perfectly weighted blade, and a design made to power through bone and cartilage, the 16.5cm Cleaver brings precision and power together.

So, whether you're prepping a Sunday roast, batch cooking, or simply stretching your grocery budget, this is the tool that makes you feel in control — sharp, efficient, and brave enough to take on anything.

Ready to cleave like a chef? Shop the Cleaver Now