Hold the wing by the tip. Cut it at the midsection. (then do the same again to the other wing).

Hold the leg by the end knuckle. Cut through the skin between the leg & the body and twist off. (then do the same again to the other leg).

Use the tip of the knife, cut along the breast bone (keep the knife close to the bone) until the breast is removed. (do the same again on the other side).

Place on a baking tray. Season and return to a hot oven for approximately 10-15 minutes until crisp - it's delicious!

Slice up the breast meat and carve the leg off the bone.

Pour over the reheated gravy juices from the bird. Allow time to soak up the juices before serving.