Cutting a Chicken into Pieces on the Bone

Cut the wing off at the joint with the breast. remove tips of the wings at the middle joint and reserve for stock.

Cut off the leg where it joint the thight.

At the bottom of the back, cut at the joint where it connects with the thigh.

Put your knife into the opening left by removing the thigh and cut open the skin where it is attached at the tail end.

Place the chick on its side and cut through the spine where the back joins the breast. this will separate the backbones which are reserved for stock.

Cut down the central breast bone separating the breast side into two halves.

Turn the chicken over and cut through the backbone completely freeing the two sides from each other. The breast is now in two large pieces which are then halved. First cut through the flesh and then chop through the bone with a knife.

If you wish to make smaller pieces, all parts can be cut into two (except the wings), this will give you 18 pieces in all.

Keep the breast and leg aside for main courses.