Chef Médigue demonstrated the classical method of cutting a whole chicken into serving pieces. This included a technique for removing the tendons from the legs — which cannot be done in the United States because the chickens sold here lack the next joint with the tendons attached. Unlike the standard American method of dividing the breast which produces two pieces of white meat, the French method produces five pieces of white meat. Note that it also helps to start with a larger chicken than our three pound fryers. ©1999 Peter Hertzmann, Inc. All rights reserved