Whole bird, whole lotta savings.
- Chef’s knife
- Paring knife
- Boning knife
- Plastic cutting board
- Wet paper towels under the board for stability
- Cutting up a whole chicken at home is a basic culinary skill that will help you save money, because whole chicken costs less per pound than parts.
- Use a large, clean plastic cutting board that will give you room to maneuver.
- Don’t rinse the chicken in water. Splashing and runoff are more likely to cause cross-contamination.
- You can easily make all cuts with a chef’s knife, but smaller knives can make it easier to remove tendons and skin.
- A boning knife will allow you to cut to boneless breasts and thighs.
- Save any excess skin, bones and inner parts for homemade stock.
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.