Place the chicken on a clean cutting board
Use a sharp boning knife or chef’s knife
Remove the skin if desired
Cut along one side of the backbone
Repeat on the other side of the backbone
Remove the backbone
Open the chicken flat
Locate the breastbone
Cut along both sides of the breastbone
Lift the breast meat away from the ribs
Cut around the shoulder joints
Remove the wing bones if desired
Cut around the thigh joints
Separate the leg bones from the meat
Trim away any remaining cartilage or small bones
Check the meat carefully for bone fragments
Rinse your hands and sanitize the work surface