Place the chicken breast-side up on a cutting board
Remove any giblets from the cavity
Pat the chicken dry
Cut off the legs by pulling each leg away from the body and slicing through the skin and joint
Separate each drumstick from each thigh at the joint
Cut off the wings by pulling them away and slicing through the joint
Find the breastbone and cut down one side of it to remove one breast
Cut down the other side of the breastbone to remove the second breast
Remove the backbone if needed by cutting along both sides of it
Cut the breast halves into smaller pieces if desired
Trim excess skin or fat if needed
Wash hands, knife, and cutting board after handling raw chicken