Tips to cut chicken

Wash chicken thoroughly. Using a sharp knife, first cut the 'poop', the extra skin and fat at the chicken's base.

Place the chicken with its legs facing you and cut along the joint that joins the leg to the body until you reach the bone. Repeat for other leg.

Holding one leg in each hand, press chicken legs back towards the centre, until the leg bone pops from its socket.

Cut remaining flesh from bone.

Cut the wings from the body, on the joint that connects it with the body.

Cut the flesh away from the body along its central cartilage. Cut into 1 inch squares.