Points to remember
- Remove the legs and thighs by making a cut between the main body and the leg and thigh and popping the joint out. Turn the bird over and cut around the oysters. Then follow the natural bone structure of the bird to trim the leg and thigh away.
- Cut through the middle joint of the leg to separate into thigh and drumstick.
- Remove the wings by finding the natural joint and cutting through it.
- 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).
There is very little wastage with this method – you can use the carcass and drumstick tips to make stock too.
ADAPTING THE METHOD
This method can be used for other birds like guinea fowl and pheasant.
This same method can be used to joint other birds, such as guinea fowl, duck or pheasant.