Nice video on how to cut up a chicken

[eridani]

From my WA State supplier of organic and grass-fed meats.

http://bluevalleymeats.com/
"From Ranchers Who Care... For People Who Care!"

[GreatGazoo]

1. I could cry. That beautiful organic chicken and half of it going to waste!

Here is a guy demoing a knife but I prefer this kind of cut. As he states, it will cook more evenly when cut this way and I love to stuff seasonings, including compound butter, under the skin of the thighs and breast:

Also love this guy (and poultry legs) for the fancier techniques:

[eridani]

3. Probably going to use bones and attached meat for chicken soup n/t

[libodem]

2. Both videos

Were extremely helpful. Thanks. Bookmarked.

Organic chicken is far more cost effective sold whole.

[dem in texas]

4. My Mother taught how to cut up a chicken

My mother taught me and I have shown my children how to cut one up. I always cut further up on the wing, so there is some white meat attached. I cut the breast two ways, one is the old fashion way so could can have a wish bone piece (the old fashioned term was "the piece with its pants on&quot . The other way is to split the breast down the middle and cut in two or four pieces, depending on the size of the chicken. I always use the back part and cut into two pieces, the part with tail used to be called "the part that went over the fence last". My husband likes the two back pieces.

What I don't like about whole chicken sold in the supermarket is that they are so large, up to four or five pounds. A classic fryer should about 2 pounds and I really have to hunt to find one now that is under three pounds. There is nothing better that a small two pound fryer chicken, it is almost like eating quail.

With just the two of us now, a whole chicken is too much, so I split it right down the middle, cut up and cook half of it and freeze the other half for another meal.

Oh my! talking about chicken makes me hungry for some good southern pan-Fried chicken.