Chill the chicken slightly to firm the meat
Place the chicken breast-side down on a cutting board
Use a sharp boning knife or chef’s knife
Cut along one side of the backbone from tail to neck
Repeat on the other side of the backbone and remove it
Open the chicken and locate the breastbone
Cut along the breastbone to separate the meat from the ribs
Work the knife close to the bones to free the meat
Remove the wishbone if desired
Cut around the thigh joints and wing joints
Pop the joints free by bending them back
Slice through the joint cartilage to detach the legs and wings
Remove the rib cage and remaining bones from the body
Trim away any cartilage, gristle, or loose bone fragments
Check the meat carefully for small bones before cooking