Jointing Chicken

Jointing a bird yourself is quite straightforward if you have a good sharp knife. A pair of poultry shears is useful but not essential. Be sure to allow plenty of time when you try this the first time.

One of the advantages of cutting up a whole bird yourself is that you get a selection of pieces, such as the breasts and thighs. The other advantage is that you do not lose the Oysters’, two tender pieces of meat along the backbone. These small pieces of dark meat are traditionally known as the ‘chef’s treat’.