Cutting poultry into eight joints

First remove the wishbone (see trussing a bird ready for roasting), then remove the winglets and the wings and cut the chicken into four joints.

1. Cut the leg joints further by cutting through the thigh bone to divide the thigh from the drumstick.

   

2. Cut the breast joints further by holding the wing joint and cutting diagonally towards the wing. This will yield two pieces from each breast.

   

3. You will now have eight main pieces - two thighs, two drumsticks, four breast portions, plus two wings and two winglets.