Whole chickens are good for roasting, but you can also cut them into pieces for braises and stews -- and they cost about a dollar less than precut chickens.
You don't need special skills or a lot of muscle. Just practice a couple times and it'll soon become second nature.
Tip: Don't throw away the leftover back and neck: Store them in the freezer each time you cut up a chicken until you have enough for stock. Simmer for an hour with water to cover and you'll have a base for a great soup.