@lailaspantry: EP 7- Fundamental Flavors & Techniques: Jointing a Chicken! This was the first butchery skill we learned in culinary school and probably the one I do the most often. I’ve always loved getting whole chickens and jointing them because I often make chicken stock a few times a month with the leftover bones. It’s such a cost efficient way to use every part of the animal, and it also means that I can customize the type of cuts I can use in my kitchen. Especially for 1-2 people, it’s the best to break down the chicken and freeze single portions. While it can seem intimidating, the more you do it, the easier it becomes. Remember, you should never be forcing your knife through anything, it should glide right through the ball joints. Full written guide is up on my Substack, link in my bio! #lailaspantry #chef #fundamentalflavorsandtechniques #howtocook #butchering