Points to remember
- Remove legs by making a cut along the backbone and a cut above the top of the oysters. Turn the bird over, cut through the skin around the legs, push them out to release them, then cut through the joint and finally cut the skin around the back of the legs and pull to remove them. Cut through the middle joint of the leg to separate into thigh and drumstick.
- Remove the breasts either by using a knife to follow the angle of the breastbone, pulling the whole breast away from the carcass, or by snipping through the breastbone with poultry shears, then snipping down the fat line on the other side of the breast (this keeps the bone attached and is preferable if roasting the jointed chicken).
- The carcass can be used for making stock.