How to joint a chicken

Using a very sharp knife, begin by cutting through the parson's nose, then stand the chicken in a vertical position Photograph: Miki Duisterhof/Delia Smith

Now insert the knife into the cut you've just made and cut straight down the back of the chicken Photograph: Miki Duisterhof/Delia Smith

Place the chicken skin-side down, open it out flat like a book and cut right through the breastbone Photograph: Miki Duisterhof/Delia Smith

Now turn the chicken halves over, stretch out the leg and cut through the line dividing the leg from the breast Photograph: Miki Duisterhof/Delia Smith

For six portions, turn the legs over, find the thin white line at the centre of the joint and cut through it Photograph: Miki Duisterhof/Delia Smith

If you need eight portions, simply cut the breast portion in half Photograph: Miki Duisterhof/Delia Smith