Follow this step by step guide to remove the wings, legs and breasts from a chicken. Start by cutting around one winglet at the elbow and then use the heel of your knife to break through the bone.
Repeat to remove the second wing.
while the chickens vet end is facing you, stretch the legs out straight towards yourself while placing one palm on the sternum to keep the bird still.
Nick the skin at the knee joint, this ensures that there is enough skin kept on the breast to cover it.
Spread the legs out and dislocate the hip ball joint.
Cut the legs from the body . If required, separate the drumstick from the thigh by cutting through the joint.
To remove the breasts, begin by cutting either side of the wishbone and pulling it out by hand.
Cut along the central bone in the centre of the chicken and then cut away the breasts, leaving as little flesh as possible on the carcass. Cut through the shoulder wing joint and repeat on the other side. The chicken is now jointed and ready to cook.
The carcass can be used to make a stock.
Copy and paste the following link into your browser to view our head chef's video guide to jointing a chicken: http://www.atelierdeschefs.co.uk/en/cooking-techniques/23-how-to-joint-a-chicken.php
«Keep the carcass to use to make a fresh stock.»