Cutting chicken for sauté

For the leg and thigh, start with the whole chicken facing you, breast-side up. Cut through the legs, flip the chicken around and fold the legs over. Cut neatly around the exposed knuckle. Find the joint and cut straight through. You will be left with a thigh and leg. Repeat with the other side of the chicken.

For the breast, with a sharp knife follow the breast bone all the way until you reach the wishbone. You can remove this from the inside, or as James recommends, easily crack through with the knife. Cut the breast meat away from the bone. Don't cut through any bone, except for the wishbone. To get two pieces of white meat, cut the meat in two, leaving a piece of breast and breast with wing.

For the French trim supreme de volaille, leave the breast intact, and cut around the knuckle at the bottom of the wing. Peel the skin and meat away from the bone to expose the bone. Lay the bone flat on the chopping board, and with a sharp knife, cut the tip off, leaving a clean tip. Remove a small part of the knuckle so the bone stands upright.