1. Start with the chicken breast-side up on your board and a sharp knife to hand. Cut the wings off just past the joint and set to one side for your stock.
2. Using a sharp knife cut through the skin around each leg. Turn the chicken over and bend each of the legs back to break the joints.
3. Cut the legs away from the body, working your knife all the way around until they come free.
4. Take off the bony tip of the drumstick for stock.
5. Feel the joint between the thigh and drumstick with your finger. Cut where the join is – the knife should go through easily.
6. Slice down just to the side of the breast bone and follow down to cut off the breast. Do the same on the other side – it may help to turn the bird round so you can hold onto the bit you’re cutting.
7. his cut of chicken with the wing attached is called the supreme.
8. Finally use your hand to push down on the knife and cut the carcass in two for stock. This will make sure the bones release as much flavour as possible.
Check out this delicious baby chicken with puy lentils as featured on Cookery School.
