whole chicken sliced up into different parts

Buying a whole chicken and breaking it down yourself is a super-smart way to save money. Plus, you’re left with the carcass – the key ingredient to a gorgeous homemade chicken stock. With a sharp knife and a bit of guidance a chicken can be broken down in no time at all.

To help you get the most out of your bird, we’ve gathered our favourite recipes for using everything from breast to bone.


You don’t have to be an expert cook to have a go at this. Here, Food Busker shows you the simplest way to break down a whole chicken in one minute flat.

Asian slaw, peanut sauce and rice noodles make this chicken breast recipe an absolute winner any night of the week. Flattening out the breast is a great way to cut the cooking time and helps get this dish on the table in under 20 minutes.

Zingy ginger and sweet honey are always a winning combo. Here they work together in a seriously good marinade with soy sauce, chilli and thyme. Whether you try these on a barbecue or griddle pan, they’re always a crowd pleaser.

Let your oven do the work with this simple one-pot chicken supper. Cooking the legs slowly with gorgeous tomatoes and fragrant basil means the meat will fall off the bone and be bursting with flavour.

This stock is a great recipe to keep up your sleeve – use it in anything from soups to risottos to add a hearty depth of flavour. If you can’t use it all at once it will keep well in the freezer for two to three months.

Organic and free-range chickens have lived longer and are stronger, healthier birds. A happier bird makes for happier food. Plus they taste better.