Position: Lay chicken on a cutting board, breast side up. Remove any giblets or other pieces inside the carcass.
Thighs: Pull leg away from body and slice through the skin where it attaches to the breast.
Thighs (continued): Bend the hip joint back to pop it out of its socket. Cut through the broken joint as close as you can to the back to separate. Repeat for other leg.
Wings: Grab a wing and bend it back from the breast. You should be able to see the joint. Cut through the joint to separate. Repeat for other wing.
Breasts: The breastbone runs down the length of the breast, separating it into halves. Cut along the bone is smooth strokes to detach the breast meat.
Breasts (continued): Continue working your way along the bone. Repeat for other breast half.
Carcass: Reserve for stock. Freeze if not using immediately.