Jointing a chicken

The flavour of a dish will often be better if rather than buying pieces, you cut up a whole bird. This method of jointing ensures even-sized portions, and you can cut the chicken into four or eight pieces.

Use a pair of kitchen scissors to cut through the length of the breastbone.

Turn the chicken over and cut down either side of the backbone to completely remove it The backbone should come away in one piece.

Following the natural contours of the thigh, cut through to separate the breast and wing piece from the thigh and leg.