1. WINGS OFF FIRST
Hold the wing by the tip.
Cut it at the mid section.
(then do the same again
to the other wing)
2. LEGS OFF NEXT
Hold the leg by the end knuckle.
Cut through the skin between the leg and the body and twist off.
(then do the same again to the other leg)
3. BREAST MEAT OFF
Use the tip of the knife, cut along the breast bone (keep the knife close to the bone) until the breast is removed.
(then do the same again on the other side)
4. SLICE IT UP
And pour over the reheated gravy juices from the bird.
(give it a few moments to soak up all the juices before serving)
5. GET CRACKLING
After removing the breast and leg, peel the skin off all in one place and on a baking tray. Season and return to a hot oven until crisp – it’s delicious!