Always use caution with sharp cutting utensils
Lay the chicken on a cutting board with the breast side up.
Pull or push a thigh away from the body.
Using a sharp knife, cut through the skin
between the body and leg thigh exposing the hip joint.
Lift the chicken.
Bend the thigh rear ward until the hip joint
is pushed out of its socket.
Cut through the joint.
Do the same on the other thigh.
Pull a wing away from the bird.
Slice through the skin between body and wing
exposing the shoulder joint.
Cut through the joint. Do the same on the other wing.
Place the chicken on its back.
At the tail, insert the knife horizontally.
Slice between the back and the breast
all the way up to the neck.
Lift the breast from the back.
Cut the bones at the shoulder
to separate the breast from the back.
Place the breast skin side down on your cutting board.
Bend it backwards to reveal the breast bone.
Cut the breast in half on one side of the breast bone.
If you prefer to have drumsticks and thighs
instead of leg quarters, bend the drumstick back
toward the thigh exposing the knee joint.
Cut through the skin and joint. Do this again on the other quarter.