https://www.youtube.com/watch?v=GSvzRyu2h5g
Much much cheaper
You get the skin and carcas (flavour and stock)
Feels good
Remove legs, slit in the skin, pop the bone and slice through (preserve the oyster, see video below)
Cut through the fat line on the underneath between the thigh and leg (or feel for the knuckle)
Wings - feel for the join with your thumb, cut around it, hold the wing and the weight of the chicken will help it come off
Cut off the backbone (using shears) cut through the fat line - break it off
Slit in the middle under the breast, flip it over and press down to break bone - cut through (or just cut through)
White meat cooks quicker than dark meat so a big breast will cook at the same time as a thigh
Use back bone for stock
Watch Gordon Ramsey do it blindfolded