Cut between leg and thigh and remove leg. Cut between fatty part of thigh and body and then slice into the body and break the leg and slice free. After legs and thighs are removed cut down just to the left or right of the sternum. Press hard to break the rib bones and lay the chicken open. Cut and crunch down on either side of the spine. Remove leg by slicing through the joint. Seperate the tail and fat from the breast and then cut in half. Save spine, tail and other scraps for the stockpot.

• whole chicken