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.
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!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now