1. Place chicken on its back on a cutting board. Using a sharp knife, cut skin between thighs and body.

2. Grasp one leg in each hand, lift chicken and bend back legs until bones break at hip joints.

3. Turn bird on side to remove leg and thigh from body, cut from tail toward shoulder, cutting between points close to bones in back of bird. Repeat other side.

4. To separated thigh and drumsticks, locate knee joint by bending thigh and leg together. Cut through joints of each leg.

5. To remove wings, place chicken on back and cut inside of wing over joint. Cut from to down through joint.

6. To separate breast and back, place bird on neck end or back and cut through joints along each side or rib cage. Cut away from yourself toward board.

7. Whole breast is ready to use as is, or bone or split into halves by cutting wishbone in half at bone.