Holding the chicken by its wings, Riley Starks lifts the Rhode Island Red from its crate, confidently inverts the hen, places it between his thighs and slits its jugular with a thin blade. Not a ...

Legs and wings can be braised or cooked slowly for hearty dishes. Breasts can be roasted whole or cut small for quick searing recipes. The carcass and wingtips can be simmered in water to make chicken ...