It's the New Year and that new gym membership is killing your budget. Save some money and eat healthier by butchering your own chicken.
With the breast facing up make a cut between the thigh and breast to separate the leg quarter. Repeat on the opposite side.
Once the leg quarters are removed find a small seam of fat at the thick end of the drumstick. Run your knife down this seam of fat to separate the drumstick from the thigh.
Roll the chicken on its side and pull back the wing away from the breast.
Make a circular cut against the breast around the "armpit" of the bird. This should remove the wing. Repeat on the opposite side.
To separate the wingette from the flat run your knife directly across the joint in the wing.
Remove the wingtip from the flat and save for stock
To remove the breast run your knife down the middle of the bird just on either side of the keel bone.
Once you get your cut started keep your knife as close to the keel bone as possible and slowly work your way down and free the breast from the carcass. Repeat on the opposite side.
Save the carcass along with the wingtips for a batch of chicken stock.