Jointing a Chicken

  1. Place the chicken on a board, breast-side up.
  2. Using a sharp knife, cut off both legs at the point where they join the carcass. This can be done by forcing the tip of the knife blade through the ball and socket joint, and slicing down on either side of the tail.
  3. Slide a large, heavy knife inside the bird and make two cuts, one on either side of the backbone; try to makes these cuts as close to the bone as possible.
  4. The backbone can now be withdrawn from the body and used for making stock or soup.
  5. Turn the chicken over and cut along either side of the breastbone.
  6. Remove the breastbone; again this can be used to make stock or soup.
  7. Cut each breast of the chicken in half crosswise.
  8. You will have created 6 portions:
    • 2 legs
    • 2 wings with a portion of breast
    • 2 breasts
  9. If you want to create eight pieces, cut the legs in half to give two drumsticks and two thighs.