Let me break this down for you: buying (and taking apart) a whole chicken is well worth the extra time and effort. By divvying up a chicken into thighs, wings, and breasts (and putting those wonderful leftover bones and skin to use) you will be rewarded with a week of abundant dinners. Use the breasts for creamy curries, turn drumsticks into speedy sheet-pan meals, or braise the thighs in cast iron for a perfect, crispy sear.
Worried about breaking down a raw chicken? Don’t be. It isn’t nearly as scary as you think—just grab a sharp knife and review this guide for a boost of kitchen confidence:
Using this method will leave you with two bone-in legs and thighs, two full wings, and two boneless breasts. Now that you know how to break down your chicken, here are some inspirations for how to cook each cut:
Do you break down your chicken dinners? What's your winning technique? Share in the comments!
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Written by: Katie Macdonald
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https://food52.com/blog/17819-a-lemony-buttery-chicken-to-save-your-week-of-meals
https://food52.com/blog/19155-poach-your-chicken-win-at-dinner-all-week
https://food52.com/blog/12087-how-to-break-down-a-whole-chicken-and-cook-with-it-all-week
https://food52.com/blog/12122-two-roasted-chickens-five-dinners
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