In the first of our brand new chicken video series, Olly Seabright from The Ginger Pig butchery shows us how to portion a chook.
Portioning a chicken is easy when you know how. Here butcher Olly Seabright takes us through the process. Remember it's often cheaper to buy a whole chicken and break it down, than buy separate pieces.
Watch more new chicken videos
Wet plucked? Dry plucked? Olly looks at a whole flock of chickens and explains what to look for when buying one, and why it's a good idea to invest in a 100-day-old chicken.
Olly takes us through some simple tips to get maximum flavour from a chook. All you'll need is oil, a generous helping of both salt and pepper, and a willingness to 'massage' the bird...
Don't ruin a beautifully roasted chicken by carving it wrong. Watch and learn how to do it properly from Olly Seabright, butcher at The Ginger Pig. Remember to let it rest first, to ensure juicy meat.
A spatchcocked chicken cooks far quicker than the regular kind, due to being so flat. Butcher Olly shows us how to remove a chicken's back bone ('spatchcocking') in preparation for grilling or roasting.
Why buy pre-prepared stuffed chicken breasts when you could make your own at home? They're tastier and cheaper. Butcher Olly Seabright shows us how to do it.
Butcher Olly Seabright shows us how to use all your leftover chicken bits to make a delicious stock. Try roasting the carcass first to maximise flavour, and remember to add any leftover chicken fat too.
Butcher Olly Seabright shows us more ways to portion a chicken, including making 'chicken lollipops', chicken supreme, and drumsticks. You can get so many cuts out of just one chicken, if you know how.
Chicken recipes
Chicken with prosecco and shallots
Rachel Allen's chicken open-pot roast