Whether you are making the dynamite chicken white bean ragu in this week’s Talking SCHOP! or another dish calling for cut pieces of meat, try this SCHOP! Tip for easy seasoning. It is a win in your cooking arsenal.

On a clean plastic cutting board, for meat and poultry only, place rinsed and pat dry chicken thighs tight together with the smooth side down. Liberally season with poultry seasoning, adobo, black pepper, fresh thyme and rosemary.

One thigh at a time, cut each into one-inch pieces and reserve on the same board. Once complete, fold the seasoned chicken a few times until pieces are beginning to get coated. Then, add one tablespoon of olive oil and continue to mix on the board until coated.

You can season the chicken before cooking but, like all meats, giving it time to marinate yields better flavor. A couple of hours will do, up to 24 hours, covered in the fridge.

You can also double the chicken and properly store half for another time, up to a year. That is, tightly wrapped in plastic wrap and in a freezer bag with the air pressed out or in a vacuum sealed freezer bag.

It will be our little secret…just between us.