Food & Cooking Cooking How-Tos & Techniques Quartering a Chicken How-To You can find precut chicken quarters in the grocery store, but you'll save money and have more control over the result if you cut up a whole chicken yourself. It doesn't take much extra time or effort. By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on April 14, 2014 Share Tweet Pin Email Ryan Liebe Separate the Legs Turn chicken breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg. Ryan Liebe Remove the Backbone Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock). Ryan Liebe Split the Breast Slice along either side of bone in center, cutting through rib cage. Split wishbone in half with heel of knife. Separate breast halves. Ryan Liebe Prepare for Roasting For the crispiest skin, let chicken stand at room temperature, uncovered, 1 hour before cooking. Pat pieces dry with paper towels so skin doesn't "steam" in oven. For more techniques for chicken prep and recipes, see our Chicken Playbook. Get the Roasted Quartered Chicken with Herb Sauce Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit