How to Joint a Chicken

This method will give you eight good-sized portions of chicken.

Step 1
Step 2
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Step 4
  1. Place the chicken breast side up on a chopping board. Ease one of the legs away from the body, and using a sharp knife make an incision to reveal the ball of the thighbone as you pull the leg further away from the body. When the thigh socket is visible, cut through the bone to release the drumstick and thigh in one piece. Repeat with the other leg.
  2. Trim off the end of the leg bone, then locate the knee joint and cut the leg portion in half at this joint. Repeat with the other chicken leg.
  3. Cut through the breastbone so that the carcass is in two halves. Cut and separate each breast and wing from the backbone.
  4. Cut both of the wing and breast pieces into two portions.

COOK'S TIPS

  • Use the backbone to make stock, adding onion, celery and a piece of bruised root ginger if appropriate.
  • If more pieces of chicken are required, say for stir-fries, the portions can be further divided. Deft oriental cooks will cut the breast and wing portions into as many as ten pieces, the legs into four pieces and the thighs into six pieces.
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