Chill the chicken slightly so it is easier to handle
Place the chicken on a clean cutting board
Remove any packaging and pat the chicken dry
Use a sharp knife or kitchen shears
Pull one leg away from the body
Cut through the skin between the leg and body
Bend the leg back until the joint pops
Cut through the joint to remove the leg
Separate the drumstick from the thigh at the joint if desired
Repeat on the other side
Pull one wing away from the body
Cut through the skin and joint to remove the wing
Repeat on the other side
Locate the breastbone in the center
Cut along one side of the breastbone to remove one breast
Repeat on the other side to remove the second breast
Cut each breast into smaller pieces if desired
Remove the backbone if needed for additional cuts
Trim excess fat or skin as desired
Wash hands, knife, and cutting board thoroughly after handling raw chicken