OUR FEATURE
From curry and casserole to stir-fry and stock, you’ll be amazed at how many meals you can make out of one whole chicken.
Easy steps to jointing a chicken
1. Cut through the skin between the leg and the breast.
2. Bend the leg back as far as possible, so the end of the leg bone pops out from the socket.
3. Cut the leg away from the body. Repeat on the other side.
4. Cut through the joints connecting the drumsticks to the thighs and separate.
5. Pull the wing out fully and cut it away from the breast. Repeat on the other side.
6. Cut along the underside of the bird to separate the breast section of the bird from the backbone and parson's nose.
7. To remove chicken from breastbone, cut either side of the breastbone with poultry shears or strong kitchen scissors then carefully remove the breast meat from the bones with a sharp knife.
8. Cut the wings away with the breasts and don’t separate the drumsticks from the thighs.
Watch the masterclass
Antony Worrall Thompson demonstrates his simple tips for perfect roast chicken with an all-important crispy skin. Yum!
Roast chicken with capers, tomatoes and parsley
The caper, tomato and parsley butter is pushed under the skin in Brian Turner's recipe, to make it extra tasty and crispy.
Lemon roasted chicken with shallots, onion and baby potato mash
Bring a the delicate flavours of France to Sunday lunch.....
Kids' chicken and sweetcorn fritters
Jo Pratt's recipe is fast and fun for kids to make. Use leftover chicken from the Sunday roast and have plenty of mayonnaise or sweet chilli sauce for dunking.
