• Andrew Zimmern Cooks: How to Break Down a Whole Chicken


How to Break Down a Whole Chicken

Everyone should know how to break down a whole chicken. For one, it’s economical—whole chickens are much cheaper per pound than chicken breasts. Plus, if you buy a whole chicken, you can cut it into the specific pieces you need for the dish you’re making…. and, you’ll have bones left over to make rich chicken stock. Most importantly, I think whole chickens taste better.


Ready to cook? Here are a few of my favorite chicken recipes.

Cuban-Style Creole chicken

Grilled Cuban-Style Creole Chicken

This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa,  guacamole and plenty of rice. Get the recipe >>>


Chicken with black limes

Chicken with Black Limes

This amazing braise is ideal for all seasons and is delicious cold as well. Serve with seasoned couscous, rice, farro or other grain. Get the recipe >>>


Buttermilk Fried Chicken

Buttermilk Fried Chicken with Fried Shallots & Sweet Pickles

I love to serve this classic fried chicken recipe with crispy twice-fried shallots and homemade bread and butter pickles. It’s a winning combination your whole family will love. Get the recipe >>>


Chicken, Merguez Sausage & Artichoke Tagine

Chicken, Merguez Sausage & Artichoke Tagine

A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Get the recipe >>>


Andrew Zimmern Recipe Coq Au Vin

Coq Au Vin

A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. Get the recipe >>>


Roast Chicken with Ratatouille

Roast Chicken with Ratatouille

Ratatouille paired with roast chicken pieces is a classic combination that even your kids will devour. Get the recipe >>>

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