Deboning your own chicken breast is a really handy skill to have in your culinary repertoire.

For one thing, buying bone-in, skin-on chicken is a lot cheaper than springing for skinless breasts or tenderloins, which are marked way up.

Also, you really get three for one when you buy a bone-in breast. You not only get breast meat, but you get tenderloins, which you can save for a separate meal, and you can use the bones to make your own stock.

And you don’t have to do it all at once, either. You can reserve the bones in the freezer until you’re ready to boil them down. And you can wrap your breasts or tenderloins individually, freeze them and then use on an as-needed basis. Below we show you how simple it is. There are just a couple of things to remember.

•Rinse and pat your chicken dry before you start cutting.

•Use a really sharp, small-to medium-size knife with a thin, nonserrated blade.

•Wash your utensils and cutting board thoroughly with hot soapy water after you’re done.