Chicken à la Swing, Part 3: Melody Guitar C and D Parts

from: Roots of Jazz Guitar with Matt Munisteri

This lesson is part of the course Roots of Jazz Guitar with Matt Munisteri.

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Learn to play the 1920s and ’30s chord melody and rhythm guitar styles of Eddie Lang, Nick Lucas, Freddie Green, Carl Kress, and other early jazz greats. With chord melody solos to popular swing melodies, advanced rhythm guitar techniques, and acoustic jazz picking techniques.

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Chord Melody Basics, Part 1: Triad Inversions

In this lesson, you’ll learn some of the essential chord voicings you’ll need to know to start playing 1920s-style chord melody. Matt starts by showing you the three major triad voicings on the top three strings, explaining the difference between root position, first inversion, and third inversion. He also shows you how to turn major triads into minor triads and gives you some ideas about fingering the shapes so that you can move through the voicings with the least amount of finger movement, changing your fingerings so you have a guide finger between chords depending on where you’re going and where you’re coming from.

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45 complete songs and/or solos, including classic jazz guitar showpieces from Nick Lucas and Eddie Lang
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Extensive chord melody lessons, with examples from the playing of Eddie Lang, Dick McDonough, Bucky Pizzarelli, and more
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Chicken à la Swing: Melody Guitar C and D Parts

Chicken à la Swing, Part 3: Melody Guitar C and D Parts

The C section of “Chicken à la Swing” is in the key of F, and Dick McDonough’s melody part consists of single-note lines. It’s a short eight-bar part that is repeated with minor variations. After the C part, there’s a two-bar interlude where the tempo abruptly comes down to about half time, and the fourth part continues at the slower tempo, with a series of ascending thirds and some string bends up the neck. After the D section, there’s a repeat of the A section, followed by the intro, with a two-bar ending.

"Chicken à la Swing" - Dick McDonough Part (Available to subscribers)

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Chicken à la Swing, Part 4: Carl Kress’s Part →

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