This is a skill that every cook should master.

Breaking down a whole chicken isn’t complicated. It’s fundamental. It saves you money, gives you better cuts, and connects you to your food in a way a plastic-wrapped tray never will.

The right tools matter. I’ve been using my Shun knives for over 20 years. They’re balanced, razor sharp, and they make clean work of joints and bone. A good knife doesn’t just make the job easier. It makes it precise.

Now tell me, are you a thigh person, a drumstick loyalist, or all about that crispy wing?