With this simple video from chef Melissa King breaking down a chicken, you can do the same moves to learn how to easily take apart a duck, pheasant or turkey.

Taking apart a chicken is one of the first things any chef has to learn whether you're in a culinary school, college course or on the line in a bustling cafe. Whether it's for a fried or grilled platter, cordon bleu, some awesome Asian dish or anything else, the chicken is a staple in kitchens everywhere.

What do you need to do this essential kitchen work? A clean space to work, a sharp boning knife and patience. You don't have to speed through this process. After learning it you'll take apart birds easier than before but in the beginning, take your time.

Why would you take apart a duck, turkey or pheasant? Because it's crazy to discard them. The legs and thighs are great to cook and make gumbo or soup. Use the wings and carcass for stock, which also is incredibly easy to make and freeze for future use.

Watch this, get a couple of whole chickens and learn how to do it.