Take the bird out of the refrigerator at least 2 hours before cooking. Cut the wing tips and neck off the bird and pull back the neck flap of skin. There you will see the wishbone. Using a sharp paring knife, cut along it and cut down into the spots where it joins the breastplate. Cut through it at these points, then move up to the top where the two ends meet. Cutting gently, carefully pull it out. You should find it comes out quite easily. It is important to remove the wishbone, as it makes it far easier to carve later on.
Season the chicken inside with sea salt and truss the chicken. Once trussed you can season the chicken on the outside (Alternatively, season the bird the night before.)
Put the bird on a chopping board and cut off the legs. Cut the legs in half by sliding your knife through the middle of the drumstick and thigh. Remove the breasts with the wings attached. Cut in half on the diagonal. The thicker half of the breast should have the wing attached but will not be quite as long as the other half. To plate, take four large plates and put half a leg on each plate, then half a breast. There should be some juice in the bowl you rested the bird in; add to it a little extra virgin olive oil and lots of freshly ground pepper, stir and pour some over each serving of chicken. Serve immediately.
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