I'm not sure if this is a silly question, but here's my situation...
I cook a fair amount and use lots of chicken and chicken stock in my recipes. I usually buy chicken pieces (thighs and/or legs for stews, breasts for grilling and wings for wings) and prepared (Campbell's) chicken broth.
It seems to me that it would be smarter to buy whole chickens, cut them up and use the remnants to make stock. The problem is that when I've tried cutting up and de-boning chickens in the past, I ended up with a mess.
Does anyone know of a basic food prep course where they teach you how to butcher a chicken properly and make a good stock?