How To Breakdown a Chicken

Out of all the poultry that is available to us, chicken is likely the most widely used. As many of you know, there are lots of different ways to prepare chicken from the various cuts that are readily available in most butcher shops and markets. 

Although it is quite convenient to have access to large quantities of boneless/skinless chicken breasts, it isn't all that natural. Large factory farms help produce large amounts of birds as quickly as possible, allowing us to have access to 5-10 pounds of chicken wings, or 1 dozen or so chicken thighs for your next barbecue. 

Locally, I can find organic chicken, sold in their individual parts. But, they come with a hefty price tag. 2 chicken breasts will cost me $22 at the local coop. For that price, I can buy a whole chicken, raised just own the street from my friends. 

So, having access to a whole bird allows you the freedom to create several meals out of it, plus you get the bonus of organ meats and the bones to make for stock. Basically, more bang for your buck and you can ensure that you are only using 1 chicken for your meal and not needing to slaughter several birds just to give you the particular ingredient you are looking for. 

Check out the video below and let me know if you are familiar with breaking down whole birds. And remember, once you dial in the chicken, the same technique can be used for ducks, guinea fowl, turkeys, an even ostrich :)