To learn to cut up a whole chicken as prepared by the Culinary Institute of American watch these video demos on how to slice a cooked whole chicken (raw and cooked) as well as a turkey and for an illustrated version click here.
To de-bone a chicken watch to this video from our friends at Williams-Sonoma. Boning chicken will shorten any cooking time but will also slightly diminish the flavor.
The versatile chicken can be prepared in almost any way imaginable, including baking, broiling, boiling, roasting, frying, braising, barbecuing and stewing.
The first rule is never to eat chicken in its raw state. Cooking poultry to that perfect state of “just right” is not as elusive as it sounds. While judging doneness by look and feel is an uncertain art at best, it is actually pretty easy to get great results all the time when you use an instant-read thermometer. A thermometer is the only reliable way to measure internal temperature. Factor in carryover cooking, which happens when meat keeps cooking for a few minutes after you remove it from the heat source. The safe minimal internal temperature for chicken 165 F and the juices run clear. Please refer to the USDA Safe Internal Temperature Chart for future reference
Honey Brined Chicken with Lemon and Sage
Maple Thyme Roasted Chicken
Bayou Chicken Pasta
Chicken Cacciatore with Fresh Tomatoes
Chicken Fricassee with Tarragon
Equipped with stainless-steel serrated blades, these top-quality Wüsthof Classic Poultry Shears cut easily through meat and bones without tearing the delicate meat. The shears' notched blade can be used for cracking bones. Click here to watch how to cut up a chicken using these shears. ($79.95, Williams-Sonoma)