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Start on the back of the chicken and cut a T. The first is down the spine and the second cut is along the tops of the thighs. This is to identify where the oysters are.
Using the tip of a knife, fillet away the oysters.
Flip the chicken over and cut the skin that holds the legs to the breasts.
Press the thigh away from the breast and pop out the leg joint.
Cut a line straight down the centre of the breasts to identify and expose the breastbone.
Make long, smooth cuts to cut as close to the breastbone as possible to release the breast meat.
Repeat the process on the other side to get a whole breast with the wing still attached.
Cut the wing off the breast.
Remove the tenderloin from the breast.
Cut the legs away from the carcass, starting at the bottom and cutting as close to the bone as possible.