Step 1: To cut the chicken into several pieces, slice through the centre of the breast with a sharp knife to open up the chicken.
Step 2: Turn it over, and with kitchen scissors, remove the back bone.
Step 3:Pull the legs away from the body and slice through the flesh.
Step 4: To cut into smaller pieces, cut the wing and part of the breast from the body.
Step 5: Cut the leg between the two joints.
With properly butchered chicken pieces, the options for recipes are endless! Why not try these chermoulla barbecued chicken thighs or rosemary and prosciutto chicken legs.
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