Here’s how to break down a whole chicken into meal sized portions.
Start by cutting the skin around the leg where it attaches to the breast.
Bend the leg back to pop the joint out of its socket.
Then make a clean cut to separate the leg. Repeat that same process on the other side.
Now separate the thigh and drumstick by cutting straight through the middle.
For the wings, simply lift up the chicken and cut straight through the joints.
You can then separate that apart to get your flats and drums.
To remove the breasts, turn the chicken on its side and find the white line of fat that goes along the breast. Use a pair of kitchen shears to cut down both sides and separate out the carcass.
Then flip your breast skin side down and use a chef’s knife to cut right down the center.
You will be left with two breasts, two thighs, two drumsticks, two wingnets and two drums.