Buying a whole bird is the most economical
way to purchase chicken. Supermarkets often
run specials on whole chickens and a little time
spent cutting them into various parts for imme-
diate or later use can mean big savings in the
Cutting and boning chicken is easy once a
few simple techniques have been mastered.
For best results, the National Chicken Council
offers three tips: (1) be confident, (2) work
quickly, and (3) use a sharp knife.
Chicken is delicious roasted whole. Or, a
whole chicken can be halved, quartered or cut
into parts. Bone the breast or thighs or cut into
strips or nuggets. Cut the meatier portion from
the wing and store in the freezer until enough
have been accumulated for party drummettes.
Save leftover skin, bones and unused parts
(neck, back, etc.) to make soup or broth for
Of course, if shortage of time is a concern,
contemporary chicken is also conveniently
packaged in dozens of different forms, ready to
use exactly as needed – individual parts, boned
breasts and thighs, nuggets, strips, diced. Low
in calories and cholesterol, so versatile it can
be served repeatedly but different every time,
chicken is America’s smart meal choice.