1. First rinse chicken, trim away excess fat from neck and body
2. Place chicken on its back, legs towards you
3. Cut through the skin that attaches the breast to the thigh exposing the meat beneath
4. Pop out the thigh joint by bending the leg backwards towards you away from the body ND CUT AROUND THE BONE TO RELEASE THE THIGH AND LEG QUARTER. Repeat on both sides
5. Hold the drumstick at 45˚ angle with the joint to separate the leg from the backbone
6. Turn the bird onto its breast and cut along each side of the spine to free back bone
7. Leaving the chicken on its breast cut straight through the breast plate to make two halves
8. Turn the halves skin up- make A DIAGONAL CUT FROM WHERE THE WING JOINT MEETS TO REMOVE THE WINGS
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