Place your whole chicken on a chopping board and grab your favourite sharp knife.

Then hold the wing in your hand and find where the bone fits in the socket to the joint. Then cut around the joint and it will easily come off. Then trim off any excess fat that might be left behind. Then do the same again for the other wing.

To help make cutting the chicken breasts easier, you need to dislocate the shoulder. Trim down the sides of the legs and then pull it out like you would if creating a spatchcock chicken. This then makes the chicken easier to work with.

Then feel for the bone of the chicken breast and then slice as close to the bone as you can because you don’t want to waste any chicken. Then slice all the way down to the bottom, making sure you have some patience as you weave past the bones. Then do the same again for the second breast.

As you already did the hard work by breaking the shoulder it’s now time to cut the legs from the carcass. Grab your chicken leg in one hand and where the socket has been removed from spatchcocking, slice down the line and this will easily remove the leg from the carcass. Then do the same for the second leg.

Have the chicken leg skin side up, then between the thigh bone and the drumstick bone there is a knuckle. Get your knife between where the knuckle is and then they will be separated. Then do the same again for the other chicken leg.