The Jamie Oliver carving method

Eight easy pieces

How to joint your own chicken

This method of carving a poultry is just common sense. It's really easy and requires almost no knife skills. Because you remove the meat in sections, not slices, it also keeps well, without drying out if it's not being used immediately.

The real trick is to remove the breast as shown below, and then to cut slices down on the breast so that every slice has a little crispy skin, and meat from the edge of the bird down to the centre of the bird. It's far better than the conventional way which has all of the crispy skin in one slice and so on down.

I will illustrate this properly the next time we have a chicken, until then, use the pictures from raw version - it's the same method.