1. Place chicken, breast side up, on cutting board. Cut skin between thighs and body. 

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

3.Remove leg-thigh from body by cutting (from tail toward shoulder) between the joints, close to bones in back of bird. Repeat other side.

4. To separate thighs and drumsticks, locate knee joint by bending thigh and leg together. With skin side down, cut through joints of each leg.

5. With chicken on back, remove wings by cutting inside of wing just over joint. Pull wing away from body and cut from top down, through joint.

6. Separate breast and back by placing chicken on neck-end or back and cutting (toward board) through joints along each side of rib cage.

7. Breast may be left whole or, to cut into halves, place skin side down on board and cut wishbone in two at V of bone.