Learn how to remove the bone from chicken thighs—and pay less for dinner.

If you love the flavorful dark meat of the chicken, then boneless chicken thighs are for you. Going boneless, though, can be pricey, so learning to remove the bone yourself is a must. In this video, you’ll learn how to debone a chicken thigh in four easy steps. All you need is a clean cutting board and a sharp knife with a narrow blade. You’ll learn a great tip for preparing the thigh joint so you can slice through it with ease. Discover an easy way to cut the chicken meat away from the bone and a simple way to slip the skin off the chicken thighs. Debone a bunch of chicken thighs, then freeze them for later. You can use the bones and scraps for delicious homemade chicken stock. Boneless chicken thighs are great cooked on the grill, roasted, and stir-fried.

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Learn how to remove the breastbone in three easy steps.

Boneless chicken breasts might be the most versatile cut of poultry. But buying boneless chicken breasts from the grocery store gets pricey in a hurry. Fortunately you can save money by removing the bones yourself. In this video, you’ll learn how to debone a chicken breast, removing the breast meat from the bone in just three easy steps. And the only tools you’ll need are a clean cutting board and a sharp knife with a narrow blade. You’ll get tips for handling your knife safely and for prepping your chicken breasts. You’ll see the easiest technique for removing the breast meat from the rib bones. You can do so much with low-fat boneless chicken breasts: stuff, grill, sauté, slice up for stir fries, cube for skewers, and more. Plus, when you remove the bone from the breast meat, you’ll have bones left over for making chicken stock.

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Cutting up whole chickens into pieces saves money. We’ll show you how in five steps.

It’s one of the great ways to save money at the grocery store! Buy a whole chicken and cut it up into individual pieces yourself. In this video, you’ll see how to cut a whole chicken into easy-to-use pieces perfect for stews, grilling, baking, or dredging in flour and frying. All you need is a cutting board and a very sharp knife. You’ll also get smart tips for handling your knife safely and discover a few tricks for cutting through and around joints and tough cartilage. By cutting up your own chicken, you’ll also save money by reserving the unused chicken pieces to make delicious homemade chicken stock.

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Apple crumble could be classed as a truly classic British pud. But rather than try to recreate the familiar ones that our Mums used to make, we’ve given it a SORTED twist with a flapjack topping.

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Do you really enjoy those autumnal, rich and impressive dishes on restaurant menus but don’t think you can recreate them at home? Well this is “Pan-fried Duck Breast on a Bed of Smoked Mashed Potato with a Blackcurrant Sauce” has a couple of cheats to make it simple, but still makes an impact when made for your loved one.

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The beauty about this recipe is that once you have the method sussed… the variations are endless! Here are a dozen of our favourites (but they only scratch the surface!) Serve them how you like it… a bowl, mug or straight from the pan, with plenty of crusty fresh bread!

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Lasagne is never easy or practical to make for one. This recipe means you can make individual portions and have your favourite homemade and tasty ready meals to hand whenever you need you them!

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Are you a fan of Indian food but tend to find curries quite greasy? Do you always order the same old thing at an Indian Restaurant? Have you ever considered trying fish in a curry? This dish combats all of these by offering a light and healthy curry, without the need to leave the comfort of your own home.

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