Step 1. Make incisions on the top of the breast just beneath the neck.
Step 3. Separate the wings from the chicken by slicing through the bone and joints.
Step 4. Flip the chicken over and make slice just above the thighs.
Step 5. Turn chicken on its side and slice between the leg and the thigh.
Step 6. Continue slicing up over leg and break the joint.
Step 7. Cut the leg and thigh quarter from chicken.
Step 8. Cut the leg and thigh quarter from chicken.
Step 9. Repeat steps 3 - 7 on other side.
Step 10. Place knife inside the cavity parallel to the backbone and cut downward through ribs.
Step 11. Flip chicken and cut through center.
Step 12. Use your hands to break rib cage, then cartilage.
Step 13. Slice between the two breast quarters.
Pro Tip: Keep all bones and trimmings for stock.