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How-To

Knife Skills: Cutting a Chicken into Parts

Fine Cooking Issue 52
Photos: Scott Phillips
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Packaged chicken parts from the market are often poorly trimmed, randomly sized, and more expensive pound for pound than a whole chicken. By cutting up a chicken yourself, you get a perfect balance of light and dark meat and more evenly sized pieces for grilling, roasting, or stewing. A sturdy chef’s knife and a washable cutting surface are the only tools you need. As a bonus, the leftover chicken back is a great addition to the stockpot—you can freeze it until you’re ready to make stock.

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