Practice: jointing a chicken

I bought Jamie Oliver's recipe book last month. Initially, I would like to buy the one that translated by Truffle Rose, but buying a book from Taiwan  to the UK is definitely expensive and troublesome.

The page that grabbed my eyes immediately was this: jointing a chicken. I haven't carefully made a budget to compare buying a whole chicken or buying it partly, but Jamie have. And I believe in him. So here I started, firstly the chicken thigh, and then the wings, the breast (I thought I should have separated the breast and the fillet, but I just tore all of them...). But I at least successfully jointed the chicken maybe...80%? Ah, I got to say that the knife I bought in Muechen is absolutely excellent. It made jointing become extremely simple.

Ok, I am going to cook the Sharwarma that I had in Russia. It took me two days (well, not very long at all) to research the flavour. So now I can recall a bit Russian in my mouth.