Pull the leg and thigh away from the body. With a small sharp knife, cut through the skin to expose the joint.
Cut through joint, then cut skin around thigh to free leg. Repeat with other leg.
Separate drumstick from thigh by cutting skin at the joint. Bend drumstick to expose joint; cut through joint and skin.
Pull wing away from the body. Cut through skin to expose joint. Cut through joint and skin to separate wing from body. Repeat.
Snip along each side of the backbone between rib joints with a kitchen or poultry shears.
Hold chicken breast in both hands (skin side down) and bend it back to snap breastbone. Turn over. With a knife, cut in half along breastbone. Breastbone will remain attached to one of the halves.
Related Recipe: Dijon Chicken»
Related Video: Cutting a Whole Chicken»
How to Cook Chicken»