Whole chickens can be found dirt-cheap at any respectable market, but it takes some elbow grease to chop it up into manageable parts. However, you’re left with a carcass that is perfect for making chicken stock with, and you save tons of cash as well.
I’d planned to do a walk-through on cutting up a whole chicken, but there’s other blogs that have already done this better than I could ever hope to. Cooking for Engineers has an excellent one, as does Nook & Pantry – both have tons of pictures and an excellent step-by-step explanation.
If you need more, here’s a YouTube vid that details the process:
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October 23rd, 2007 at 6:11 am
Much appreciated - I have a whole chicken waiting to be chopped up at home as we speak. I look forward to the process of *mutilation*