I swear I don't like the new Blogger interface...but maybe I'm just being old and crotchety. Nah...couldn't be me.
Once when we were at the Farmer's Market and I was buying a chicken from Schacht Farm, I asked Mandy about the chicken parts they offered, and she confided in me that many people don't know how to cut up a whole chicken. I found that hard to believe, but then again, my mom had never taught me how to cut up a chicken either.
In fact, you know who taught me how to cut up a chicken? Alton Brown. Yup, thanks to the Fry Hard II: The Chicken episode (Season 4; episode 45) of Good Eats and the excellent dino-cam, I am now some sort of chicken-cutting expert (by "expert" I mean I've not lost a finger or sent myself to the hospital for stitches yet).
So, the BEST way I can think of for you to learn how to cut up chicken is to get your hands on that Good Eats episode and watch it. If you can't, then the second best way is to read that episode chapter in Brown's book "Good Eats: The Early Years".
The third best way is to read this post.
If you're still reading, then I'll assume you either really like me, or had to settle for third best. Either way, I guess I have some 'splaining to do.
We bought a chicken from our local health-food co-op because we ate all of our last batch and our next batch won't be ready for butchering until late November. This was on sale, and since the date was fine, hubby got it.
That leads me to another point (no pun intended) - the best knife is a sharpened knife. Alton Brown also has a Good Eats episode on sharpening/honing one's knives. You must watch it. As he, and other chefs have, said: dull knives make accidents.
So here I am down to the drummette:
Unfortunately, the chicken was not nearly as flavorful as the ones we butcher ourselves. We've not found any chickens for sale that are as tasty as our own. But, fried chicken is fried chicken, and still pretty darned yummy!
"I may not have gone where I intended to go, but I think I have ended up where I needed to be." ~ Douglas Adams