Breaking Down Chicken | Knife Skills | Waste Control
Episode 12: How to Break Down a Chicken, Master Knife Skills & Control Kitchen Waste Like a Pro
If you've ever felt intimidated by whole poultry, frustrated by uneven cuts, or guilty over how much food ends up in the trash — this episode of The IncrEDIBLE Discourse is your crash course in doing better. Whether you’re a home cook leveling up or a line cook chasing excellence, these three foundational kitchen skills will completely change how you prep, portion, and perform in the kitchen.
What You’ll Learn in This Episode
- The history and cultural significance of chicken butchery
- Step-by-step guidance to break down a whole chicken into 8+ parts
- How knife skills improve flavor, safety, and efficiency
- Chef-approved waste control systems that reduce cost and boost sustainability
Breaking Down a Whole Chicken — Why It Matters
Buying a whole bird isn’t just cheaper — it’s smarter. In this episode, Chef Mark takes us through:
- Removing the wishbone for clean breast cuts
- Dissecting thighs, legs, wings, and breasts cleanly
- Saving scraps for rendering fat and building rich stocks
- Creating “airline” cuts for elegant presentation
Bonus tip: Mastering butchery gives you control over portion sizes, stock-making material, and professional-level plating options like suprêmes or boneless thigh roulades.
Knife Skills = Better Cooking (And Less Waste)
Chef Mark breaks it down: knife skills are the difference between “meh” and “chef.”
- Uniform cuts cook evenly and present beautifully
- Sharp blades + proper technique = safer, faster prep
- Less waste = more flavor + more money
- Learn and apply the “bear claw” grip to guide your blade
- Understand that better knife control reduces ingredient loss — meat, veg, herbs, everything
- If you’ve ever heard “you’re wasting the good part,” this segment is for you.
Kitchen Waste Control – Home & Pro Tips
Spoiled food = spoiled profits. Whether you're in a restaurant or your own kitchen, waste adds up. Fast.
This segment dives deep into:
- FIFO systems (First In, First Out)
- Pre-portioning and labeling for consistency and cost control
- How to turn scraps into sauces, specials, and stocks
- Sustainability practices like composting, regrowing produce, and zero-waste cooking
- Why discipline around waste isn’t optional — it’s the mark of a true chef
From the walk-in to your home fridge, organizing and respecting your product is non-negotiable.
Final Thought: Mastery Starts with One Chicken
Breaking down a bird isn’t just a skill — it’s a mindset. Add that to your practice list along with knife drills and waste reduction strategies. Every great chef started somewhere, and your next level might just begin with that first whole chicken.
Want a shoutout? Break down your own bird and send pics to Chef Mark on X (formerly Twitter) or through theincrediblediscourse.com.
Resources & Next Steps
Download the Episode 12 Butchery Guide on our website
Subscribe to the Newsletter: The Monthly Mise – From the Pass with Chef Mark Grigsby
Listen on Spotify, YouTube, Amazon Music, or iHeartRadio, Love the episode? Smash that 5-star rating and show some chef love!
Watch our daily YouTube Shorts for quick chef tips and hard truths
Missed Episode 3? Learn how to make perfect stock — a must after today’s butchery lesson.
Key Tags:
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