Place the chicken on a cutting board, with the backside facing down. Find the second joint on the wing and cut it cleanly. Repeat on the other wing

Grab a leg and cut around the thigh and skin. Flip over and cut the skin below the wings, across the backbone. Do this while carefully running the knife between the joints. Pull it with your hands to finish removing the leg

Grab the other leg and repeat the process

Cut under the breast to loosen the backbone. Break the backbone by pulling and twisting it with your hands, and run the knife through it to remove it completely. Put it away with any giblets that were left inside the chicken

Turn the chicken with the breast-side up and carefully run the knife between the two breasts until you reach the breastplate

Cut the breast by running the knife closely to the breastplate, until all the meat it completely removed

Trim off any excess skin, but leave the wing tip intact

Repeat the same process with the other breast by running the knife closely to the breastplate to loosen up the meat

Finish removing the breast and trim off any excess skin, but leave the wing tip intact

Use the knife to separate the breastplate from the remaking backbone. The chicken is broken down