Paul Gayler

Jointing a cooked bird into 4

Appears in
Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts
Chicken and Other Birds

By Paul Gayler

Published 2015

  • About
  1. Lay the bird breast side up on a board. Bend the wings outwards to locate the wing joints, then cut down firmly through the joints, severing the tendons.

  2. Remove the winglets and the wings.

  3. Cut between the thigh and the breast. Bend the thigh out to locate the hip joint.

  4. Cut through the hip joint to remove the whole leg. Do the same on the other side.

  5. French trim the breasts, then remove these from the carcass.

  6. You will now have four main pieces - two breast joints and two leg joints, plus two wings and two winglets.