Cut down towards the point where the leg meets the body, making a small semi-circle cut around the oyster until you reach the bone. Put the knife down and grasp the chicken by its knee.

When you're intent on making chicken soup, there is one cut of the bird that stands above the rest, and it is not the popular ...

This tangy riff on the classic chicken Caesar wrap features dill pickles, chopped romaine, and a creamy anchovy-and-pickle ...

3. Airline chicken cut is easy to slice and serve. Once cooked to juicy perfection, airline chicken breasts are a breeze to cut up and plate — especially if you're aiming for restaurant-style flair.

5: Pour into a resealable plastic bag (I was able to fit it into a 1-gallon bag) and add the chicken, squishing the bag to coat the chicken. Let rest in the fridge for a few hours or overnight.

Add mayonnaise and, if using, celery seeds to chicken mixture. Toss until evenly coated, adding more mayonnaise if needed. Divide evenly among 4 bread slices; top with remaining slices.

Wash the chicken well, removing any fat from the cavity. Cut off the tail as described in the recipe for Chinese Chicken Stock above. Choose a pot just large enough to hold the chicken, put in the ...

Cut the breasts off the bone and slice each one into thirds, then cut the wings off. You’ll have 2 drumsticks, 4 thigh pieces, 6 breast pieces and 2 wings. Arrange on a platter.