1. With chicken breast side up, cut through skin where thigh joins body. Pull joint away from body, so thigh bone pops out but skin is still attached, and repeat with other leg.
2. Now trim skin away around bone, to release thighs from body. Do this on both sides.
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3. Separate thighs from drumsticks by cutting between joint. Trim bones off from ends of drumsticks.
4. Feel for breast bone of chicken, and slice down one side, against bone. Use short slices to release breast away from bone.
5. Use knife to cut along edge of wishbone. Slice along backbone to remove breast from body, with wing attached.
6. Repeat on other side, cutting along opposite side of breast bone. Discard carcass.
7. Remove wings from breasts, turn skin side down and cut through at a slight diagonal where joint meets breast meat. If desired, remove the wing tips also.
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White China oval plate, Sophie Conran. Professional "S" vegetable knife, Pro Chef's knife, Zwilling J.A. Henckels. Chopping board, slate serving board, chef's own.
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