Breaking Down a Whole Chicken

Lay the bird breast-up. Cut through the skin between leg and body, pop the thigh joint by bending it back, and cut through the joint. Find the line of fat between drumstick and thigh and cut there; it takes no force when you hit it. Take off the wings at the shoulder. Run the knife along the breastbone and down the ribs to free each breast. You end up with eight pieces plus a carcass, and the carcass is your stock. A whole bird costs much less per pound than packs of parts.