How to Cut Up a Whole Chicken

  After reviewing dozens of videos on this subject, we decided to include this one from Gourmet to demonstrate what's arguably one of the most valuable lessons a home cook can master. Why is it so important? Here’s an excerpt from The Kitchen Counter Cooking School:              “If there’s one skill that I think people need to learn is how to cut up a whole chicken,” said Rick Rodgers, the author of 35 … [Read more...]

Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with half an onion, all the skins from the onions I’ve used in the past week, a garlic clove, a carrot and a celery stalk in an eight-quart … [Read more...]