Points to remember
- Check the juices run clear by pulling the leg away from the body and skewering between it - juices should flow out and if any pinkness remains, cook the bird for a further 10-15 mins. The fibres of the flesh should also be opaque and cooked, and no traces of pinkness or blood should remain.
- To joint the cooked bird, cut or pull the legs away from the body, and then cut the legs down the join into thigh and drumstick portions.
- Use a knife to follow the curve of the breastbone on both sides to remove both breast fillets. Carve as required.
Testing/ jointing a cooked chicken
Make sure chicken is thoroughly cooked before serving.