Gather a sharp chef’s knife or boning knife, a cutting board, and paper towels
Pat the chicken dry
Place the chicken breast-side up on the cutting board
Pull one leg away from the body and cut through the skin between the leg and breast
Bend the leg back until the hip joint pops
Cut through the joint to remove the leg quarter
Separate the drumstick from the thigh by cutting through the joint
Repeat on the other side
Pull one wing away from the body and cut through the joint to remove it
Repeat on the other side
Locate the breastbone and cut along one side of it to remove one breast
Cut along the other side of the breastbone to remove the second breast
Remove any remaining skin, bones, or cartilage as needed
Trim and portion the pieces as desired
Clean and sanitize the work surface and tools