For servings of four to six, you’ll find it more satisfactory to buy a whole bird and joint it yourself, then you have the carcass to boil up for stock. There is another advantage: chicken joints cut from a whole bird are neater and there is less bone, which makes it easier to fit them in one pan something you will appreciate when you’re cooking for a party.
From a 4 lb (1.8kg) oven-ready chicken, you will be able to cut 8 pieces. Using a sharp knife, cut the legs from each side of the bird, then cut through each leg at the joint to make 4 pieces.
Turn chicken so neck-end is nearest you and carefully cut along one side of the breastbone. Lift the chicken flesh away from carcass and then cut through the wing joint to detach from the carcass. Trim off wing pinions (the meatless wing tips) and set aside for stock.
Lay the breast portion flat on the work surface and cut neatly in half at a slant like French bread to get 2 even-sized portions.
Repeat the procedure with the breast portion on the second side and you will finish up with 8 chicken portions and a carcass and two wing tips for the stock pot.