Slideshow: How to Quarter, Slice, Fillet, and Shuck Like a Pro
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Knife Demonstrations: Part 1

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Quartering a Chicken With James Briscione of the Institute of Culinary Education

Photo: Bobby Doherty/New York Magazine

1. With a boning knife, slice through the skin between the thigh and body, and pop the thigh joint out of its socket.  

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Quartering a Chicken

Photo: Bobby Doherty/New York Magazine

2. Slice off drumstick. Repeat on other side.

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Quartering a Chicken

Photo: Bobby Doherty/New York Magazine

3. Slice along the keel bone of the chicken on both sides.

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Quartering a Chicken

Photo: Bobby Doherty/New York Magazine

4. Slice off breast. Repeat on other side. 

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Quartering a Chicken

Photo: Bobby Doherty/New York Magazine

5. Remove wings if desired.

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Slicing a Red Onion With James Briscione

Photo: Bobby Doherty/New York Magazine

1. Halve onion lengthwise with a chef’s knife, skin on.  

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Slicing a Red Onion

Photo: Bobby Doherty/New York Magazine

2. Peel outer layers. 

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Slicing a Red Onion

Photo: Bobby Doherty/New York Magazine

3. Cut off top and bottom of onion. 

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Slicing a Red Onion

Photo: Bobby Doherty/New York Magazine

4. Slice thinly across the onion half, fingers curled against the blade. 

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Slicing a Red Onion

Photo: Bobby Doherty/New York Magazine

5. Repeat on other side.

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Filleting a Red Snapper With John Fraser, Chef at Narcissa and Dovetail

Photo: Bobby Doherty/New York Magazine

1. With a slicer, cut fish underneath fin diagonally.  

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Filleting a Red Snapper

Photo: Bobby Doherty/New York Magazine

2. Cut skin away from the top of the fillet. 

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Filleting a Red Snapper

Photo: Bobby Doherty/New York Magazine

3. Run knife underneath the flesh of the fish.

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Filleting a Red Snapper

Photo: Bobby Doherty/New York Magazine

4. Push knife gently under fillet to remove. 

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Filleting a Red Snapper

Photo: Bobby Doherty/New York Magazine

5. Repeat on other side.

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Shucking an Oyster With Lisa Giffen, Executive Chef at Maison Premiere

Photo: Bobby Doherty/New York Magazine

1. Hold the oyster in your nondominant hand with a cloth.

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Shucking an Oyster

Photo: Bobby Doherty/New York Magazine

2. Insert the tip of your oyster knife into the hinge. 

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Shucking an Oyster

Photo: Bobby Doherty/New York Magazine

3. Twist your knife and shimmy your way in until the bivalve pops open. 

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Shucking an Oyster

Photo: Bobby Doherty/New York Magazine

4. Tilt your knife and run along the inner top of the shell, detaching the adductor muscle. 

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Shucking an Oyster

Photo: Bobby Doherty/New York Magazine

5. Open oyster and check for broken shell.

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