To Joint Poultry

Cut off the wings, taking a slice off the breast with them, and separating them at the joint. Remove the legs, cut them in two at the joint and chop off the ends of the bones. Then separate the breast, bone and all, from the back of the fowl. Cut the breast in half lengthwise right through the bone, and in half again if large. Then chop the back through in two pieces.

The number of joints depends very much on the size of the bird, but ten pieces at least should be procured from a good-sized chicken - two wings, four pieces from the legs, two from the breast and two from the back.