How to Joint a Whole Chicken for Tinola or Adobo: Find the Joints Before You Cut

A whole chicken comes apart more cleanly when the knife follows joints and the breastbone. Pull a limb gently away from the body, expose the connection, then cut through it. If the blade meets hard bone, stop and reposition instead of forcing it. Source 1

For a tinola or adobo cooking session, decide on the cuts before opening the package. This method produces two thighs, two drumsticks, two wings and two breasts, with a frame left for another use. Those are eight pieces of different sizes, so a piece count alone does not tell you how many generous meals the bird will provide. Source 2

Set up one raw-chicken workspace

Prevent the board from sliding by placing a clean damp towel or paper towel underneath it. Set out a clean, sharp knife before handling the bird. Source 4

Keep vegetables and ready-to-eat food away from the chicken board. Have a separate dish ready to receive the cuts. CDC advises against washing raw chicken and recommends washing hands with soap for at least 20 seconds before and after handling it. Wash the board, knife and work surface with hot, soapy water when the job is finished. Source 3

Release the legs and wings

1. Cut the loose skin between one thigh and the body. Bend the leg back until its joint comes out of the socket, then cut the remaining connecting tissue. Repeat on the other side.
2. Bend each detached leg to locate the knee between drumstick and thigh. Feel for the gap and cut there. Keep fingers clear of the blade’s path.
3. Move a wing to find its shoulder joint. Open the joint and cut the connecting tissue to release the wing. Repeat with the second wing.

Sources: Source 1

Choose the breast cut deliberately

For boneless breasts, run the knife beside the central breastbone, following the ribs closely while easing the flesh away. Good Food also describes a bone-in option using poultry shears to cut around the breast section. Choose the approach your recipe needs; ordinary knife pressure through a thick central bone is unnecessary. Keep the frame if you plan to make stock. Source 2

Look over the finished pieces before cooking. Place the thighs together, then the drumsticks, wings and breasts. This arrangement makes it easier to notice a missing piece or an unintended mix of whole breasts and much smaller chunks. If the recipe specifies smaller pieces, make that second cut after the main joints are separated.

A neat division also leaves less breast meat on the frame. Following the rib cage with short controlled cuts helps you keep that meat with the breast rather than trimming it off later. Work slowly on the first bird; speed is less useful than seeing where the blade is going. Source 2