If you’ve never prepared a whole chicken before, don’t worry—it’s much easier than it looks. With a few simple steps, you can remove excess fat, clean the cavity, and get your chicken ready for soups, stews, or roasted dishes. This is the same method I use before making recipes like samgyetang or chicken soup.
1. Trim the Wing Tips
Using kitchen shears, cut off the wing tips. They have very little meat and are commonly removed before cooking.
2. Trim Excess Neck Fat
Trim away the excess fat around the neck to reduce greasiness and create a cleaner-tasting broth.
3. Remove the Tail
Cut off the tail (also known as the parson’s nose). This part contains an oil gland that can give the chicken a stronger smell during cooking.
4. Trim Excess Fat Around the Tail
Remove any extra fat near the tail for a lighter, cleaner flavor.
5. Clean the Inside of the Chicken
Use kitchen shears or chopsticks to gently scrape away any blood clots or membranes inside the cavity. If needed, give the chicken a quick rinse under cold running water, then it’s ready to cook.
Note: Whether to rinse raw chicken is a topic of debate. Some food safety authorities recommend skipping this step to avoid spreading bacteria, while many home cooks prefer a quick rinse to remove blood or bone fragments. If you choose to rinse the chicken, be sure to clean and sanitize your sink and any surfaces afterward.
Your chicken is now ready! Let’s make a delicious bowl of samgyetang.
Related Recipes & Guides
➡️ Korean Samgyetang (Ginseng Chicken Soup) (Coming Soon)