How to Break Down a Whole Chicken

Start by removing the wings. Locate the joint where the wing meets the body and slice through it.

Next, remove the wishbone. Make small V-shaped slices around the bone at the neck cavity, then use your fingers to loosen and pull it out.

To remove the leg quarters, slice the skin between the thigh and the body. Follow the cut around the back, making sure to carve out the oyster meat.

Using a dry towel for grip, hold the chicken body and firmly push the leg back to dislocate the hip joint.

With the joint exposed, cut through it to completely detach the leg quarter. Repeat the process for the other leg.

Separate the drumstick from the thigh by locating the joint between them and slicing through it.

To remove the breasts, locate the breastbone running down the center of the carcass. Slice down along one side of the bone.

Continue slicing, keeping your knife close to the rib cage, to peel the entire breast off the carcass. Repeat on the other side.