I realised after I posted the last recipe that it requires you to joint a chicken, so I hope the instructions below help. If not cheat and use chicken legs and thighs ready done from the supermarket, it will taste just as lovely.
 
First, there is a special little piece of meat – the ‘oyster’ – that you can rescue for the stock pot. Turn the chicken over so that the breast is underneath. Take a small, sharp knife and, where the thigh joint joins the backbone, cut part-way around the small nodule of flesh lying in its own bony dip.
 
Now turn the bird back over and ease the legs gently away from the body. Cut through the skin between the thigh and the body as far around the leg as possible, keeping the knife as close to the body as you can.
 
Pull the leg away from the body more vigorously and bend it back on itself, so you expose the thigh joint and the ball breaks free of the socket. Cut between the ball and socket to release the leg, and cut through any flesh still attached to the carcass. The ‘oyster’ should still be attached to the thigh.
 
Place legs skin-side up on a board and cut off the knuckle joint at the end of the drumstick. Feel and bend the joint joining the thigh to the drumstick to locate the gap in the bone. Cut through to split the leg into two. Repeat with the other leg and thigh.
 
Now take the breast and wing off the carcass in one piece. To do this, make a cut through the skin and flesh running along either side of the cartilaginous ridge of the breast bone. Cut the breast meat back, from the cavity end of the chicken down towards and under the wing joint, keeping the knife as close to the carcass as possible. Finish by cutting through the joint where the wing is attached, giving you a breast with its wing attached. Repeat with the other breast and wing.
 
Lay each of the breast-wing pieces skin-side up on the board and cut slightly on the diagonal into two, leaving about one-third of the breast meat attached to the wing.
 
Have fun !