With a hit of garlic & fresh herbs
HOW TO JOINT A CHICKEN: Position the bird with its legs facing towards you. Using a sharp knife, cut between the drumstick and breast, with the knife close to the breast, until the thigh joint is exposed. With your fingers under the thigh and your thumb on top, push up with your fingers to pop the thigh joint. Cut through this joint, removing the leg and thigh. Repeat on the other side. Turn the chicken 180 degrees. Cut along one side of the central breast bone with small incisions, close to the carcass, until the breast is removed. Repeat on the other side. Lay each leg piece skin-side down on the board and cut through the at line that runs down the centre of the joint. (If the knife come into contact with the bone, move the blade a little to the left or right so it cuts cleanly through). Slice the breast pieces in half and save the carcass to make a lovely chicken stock or gravy.
Of an adult's reference intake