Prepare a sharp deboning knife.

Have a big cutting board ready.

Lay the chicken on its back.

Pull the leg a little from the body.

Make a cut through the skin between the leg and the body.

Cut to the bone and then pop the leg out of its sickle by twisting the joint before cutting all the way through the joint.

Find the ball joint at the ‘knee’ of the leg.

Cut through the line of fat that is at this point and separate the drumsticks from the chicken thighs.

Run the knife along the bone to free it from the skin.

Scrape the flesh from the bone and cut off at the large knuckle.

Cut from front to back over the sternum.

Slice your knife gently along the rib cage to cut the breasts off.

The wing tips are cut off to make stock.

Cut at the shoulder joints to separate the entire wing.