If you've ever cut up raw chicken breast or tenders before, you've likely encountered those thick, pesky white tendons. Removing said tendons without shredding the chicken to pieces has always seemed ...

Want to save money at the grocery store? Become your own butcher in a few, easy-to-follow steps. Sara Haas For years you’ve bought pre-cut chicken pieces from the store. “It’s easier this way,” you ...

Dr. David Brough, CEC, CCE, Professor and Chair of the Hotel, Culinary Arts and Tourism Department at Schenectady County Community College, will demonstrate proper techniques for cutting up chicken at ...

Chicken breast can be a beautiful protein — emphasis on can. Handle it wrong, and things go south fast; flavor will undoubtedly be your greatest challenge. Without the right seasoning, it risks ...

In the 1723 cookery book "The Cooks and Confectioners Dictionary," author John Nott shares a recipe for chicken breasts, in which the skins get lifted and stuffed with grated bacon, anchovies and ...