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[quote=Anonymous]^^^ One advantage--you can get good at carving up chickens. It'll help when you have to carve up that holiday turkey. Look up how to do it online, or in Joy of Cooking, or Cook's Illustrated. They may recommend a boning or carving knife, but I like to use a chef's knife. If you just go ahead and carve it into pieces when you take it out of grocery bag/shell, it looks better to serve and it's easier to store the leftovers. If you're so inclined, you can break up the carcass and freeze that and the bones for stock. Stuff the bones & pieces into a gallon-size ziploc freezer bag. Don't forget to pour in the gelatin that congealed on the bottom of the plastic shell the chicken came in. Keep the bag in your freezer. When the bag is full, you have enough to make a pot of stock some weekend. [/quote]
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