Instructions: To bone a chicken: place the chicken breast side up on a board.

With a sharp boning knife cut along the breast bone then guide the knife cutting between breast and carcass on one side down to the leg joint.

You have to cut the wishbone in half to divide the breast at its centre.

Crack the leg bone at the joint away from the carcass so that it lies flat on the board.

With the knife carefully cut around the joint separating the whole of one side from its carcass. Repeat this with the other side.

Snip the wing tips from the wings leaving the bone in the short part of the wing.

To remove the bones from the legs flatten out your chicken half skin side down.

Using the leg bones as a guide cut as close to them on either side as possible and then insert the tip of the knife and prise up one bone cutting as you do so.

It is always difficult near the joint between thigh and drumstick but you must try not to cut the skin which ultimately will hold your stuffing (see next two recipes).

Trim any flabby bits of skin and cut away any pieces of fat.

In a deep dish large enough to contain the two pieces place some of the lemon juice some black pepper and the pieces of chicken skin side down.

Sprinkle with pepper and more lemon juice.

Cover with cling film and leave to marinate for anything from 2 to 24 hours.

Preheat a grill to very hot

Place the chicken pieces skin side up on the hottest part of the grill.

Sprinkle with salt and seal for a minute then turn over and place on a cooler part of the grill or lower the heat.

Salt the other side and continue to grill turning from time to time until the chicken is cooked.

Serves 2

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