How to Break Down a Whole Chicken — Chef's Method No Waste

How to Break Down a Whole Chicken — Chef's Method (No Waste) Chef Jake Eberle breaks down a whole chicken from start to finish using a professional, zero-waste method — the same approach he uses in the Le Fond kitchen. You'll learn how to remove the legs and breasts cleanly, keep the skin fully intact for maximum crispiness, and portion the thighs and drumsticks so every part of the bird cooks evenly (and nothing ends up in the trash). Whether you're prepping a whole chicken for a French bistro-style dinner or just want to get more out of every bird you buy, this step-by-step breakdown will help you butcher with confidence. By the end, you'll have crispy-skin-ready breasts, wings, legs, bones for stock, and fat for schmaltz — using the entire chicken with nothing wasted.