Flip the chicken on its backside, pull the wing joint and cut around the wing, trying to avoid the breast. Cut wing cleanly

Grab the legs, and pop and loosen thighs from hip bone. Flip over and cut around the thigh and skin. Flip over and cut the skin below the wings across backbone

Pull the thighs off together, keeping all of the skin—loosen it with the knife if necessary. Cut the leg skin cleanly

Cut under the breast to loosen the backbone. Pull off the bottom half of the backbone and cut under the skin around the wings. Break the top half of back bone and remove it

Flip the breast cage over and feel under the skin for the wish bone

Cut along the wishbone and remove it with your fingers

Flip over the bone-in breast and gently chop down into the breast plate. Gently crack the breast plate so it flattens to make roasting easier

Cut the legs apart. Make an incision around the base of the drumstick, where the flesh meets the bone. Chop the bones with a cleaver

Separate the thighs and drums by cutting through where the joints meet. The chicken is broken down