A sharp chef's knife makes cutting easier, and a separate cutting board for meat helps avoid cross-contamination. These steps also work for cooked chicken.
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.
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.
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