More choices are often better, but can also lead to confusion. Gone are the days when supermarkets offered one or two options for purchasing raw chicken for your dinner. The choices today are extensive, and the labeling only confuses matters. Questions like ‘what is the difference between “natural” and “organic,”’ and ‘what does “air-chilled” really mean’ abound. Also, what is the best way to cut up a chicken into 8 parts, or 10 parts? And how do I cut up a chicken wing? In this lesson, learn about chicken labeling and what to look for when buying a whole chicken or parts. You will also cover how best to prepare chicken for cooking through basic home butchery techniques, including 8 core technique videos on topics that range from cutting up or butterflying a whole chicken, to making chicken cutlets, to carving a whole roasted bird (this techniques works for turkey too). And we would be remiss if we did not include a comprehensive guide to food safety and clean up. You will learn the difference between salting and brining, what impact these seasoning methods have on the chicken, and when it makes sense to use one over the other. And always we include a list of equipment necessary to make each of these jobs easy. Best of all, you will find recipes that correspond to each of these techniques so that you can practice them with delicious results.