Make an incision in the skin between the thigh and the breast. Remove each leg by pulling it back slightly and cutting through the joint

Cut through the joint of the shoulder bones to remove each wing

Cut along either side of the breast bone. Make a cut inward from the bottom side of the breast. Remove the meat, running the knife as close to the bone as possible

Cut between the joint of the thigh and each drumstick

Slice the breast into thick pieces

Plate the carved chicken