Just one of the many benefits to breaking down a whole chicken is that you will know it's fresh, and where it came from. Keep both a chef's knife and kitchen shears on hand when dealing with a whole bird and use whichever you are most comfortable with when cutting through the bone. Don't discard these bones; these are perfect for making stock. Make sure to clean up properly so you avoid any contamination.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.