Breaking Down a Whole Chicken:


Get comfortable with the chicken. Feel it first, understand the weight and what you’re working with before you start slicing into it.

Gordon insists that every part of the chicken be used

Make sure your hands are thoroughly washed with warm, soapy water before and after handling raw chicken. It’s also crucial that you wash knives and cutting boards after they have been in contact with raw chicken. Practicing good hygiene in the kitchen will reduce the risk of food borne illnesses.

• Gordon insists that every part of the animal be used, including the chicken carcass to make stock. Find recipes that use chicken stock like this spiced jasmine rice pilaf. Keep a list of these dishes handy, as chicken stock is a classic, on-hand ingredient.

• Read these tips on selecting and purchasing a whole chicken.

Now that you’ve broken the chicken down into all its in- dividual components, cook a meal with each one. For the breast, make Chicken Suprême with Root Vegetables, cov- ered in the next lesson, or pan-fried chicken breast with asparagus and morel sauce.

Try Gordon’s chilli chicken with ginger and coriander as a way to use your thigh meat, or use the whole leg to make stuffed chicken leg with Marsala sauce. Use cut up, leftover pieces and stock from the carcass in chicken and autumn vegetable pies. Post photos of your chicken dishes for your classmates to see.