How to cut a chicken into 8 pieces

Chef Joseph from the Chef's Academy shows us how to cut a whole chicken into eight distinctive and manageable pieces. Buying a whole chicken is a great way to save money at the grocery store. Plus, Chef shares a very vibrant and delicious Rhubarb chutney recipe.

Rhubarb Chutney

10 medium to large stalks of rhubarb cut into ½ inch dice
1 small white onion diced
1 Tbs. fennel seeds
1 tsp minced ginger root
4 clove berries crushed
3 whole green cardamom pods
3 large leafs of sage
1 Star anise flower
1 bay leaf
pinch of cinnamon
¼ cup white sugar
1 cup of cheap Asian plum wine (I like the Kikkoman brand)
sea salt

Using a heavy bottomed skillet add some oil and fennel seeds, and sauté the onions until they are soft and start to become clear. Deglaze the pan with the plum wine. Add the sugar. Reduce the liquid by half. Add the rhubarb, and everything else. Simmer on medium low for about 12-18 minutes until rhubarb is tender but not mushy. Allow to cool before storing