Farmyard Chicken from Jerez

• 1 x 2.5 kg (5½ lb) corn-fed chicken, jointed
• 150 ml (5

Joint the chicken by first cutting through the parson’s nose, (1), then stand the chicken in a vertical position (neck end down). Insert the knife into the cut you’ve made, and cut straight down the back of the chicken (2). Place it skin-side down, open it out flat, and cut right through the breastbone (3). Now turn the two halves of the chicken skin-side up, stretch out the leg as far as you c