How to joint a chicken

Damien from The London Kitchen demonstrates the correct way joint a chicken. Learn this handy kitchen tip for the holiday season or just brush up on your chicken jointing skills with this video demo from The London Kitchen. You'll be surprised how much further you can make one chicken go, with a few extra pieces of know-how.

Tips and tricks:

• Make sure your knife is sharp.
  

• If the chicken you're jointing has been frozen, make sure it's completely defrosted before you start jointing it.
  

• Place the bird on a large clean surface and have a dish ready for the jointed pieces.
  

• When removing the different cuts follow the flesh of the bird. If you’re hitting bone you’re not jointing the bird correctly.
  

• Get stuck in - you will need to feel your way around the joints with your fingers.
  

• Trim off any excess skin from the joints and the breast.
  

• Keep the carcase and lower joints from the legs to make soup or stock.
  

• Once you've jointed the chicken, your tray should have two breast pieces, two drumsticks, two wings and two thighs (the best part of the chicken).

For more information on The London Kitchen, visit: www.thelondonkitchen.com