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BUTCHERY 101
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Step 1
Using a sharp knife, slice the skin in between the drumstick & body. Find the joint and pop it out of the socket with your hands. 
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Step 2
Finish the cut to remove the leg from the body. Cut through the joint between the thigh and the leg. Repeat on the other side. 
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Step 3
This step is optional. Finding the joints, remove the wing ("drumette" part) and wing tip from the breast. Use the tips in chicken stock. 
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Step 4
Slice down each side of the ribs with a knife. Continue to cut to remove the spine. This is a great piece to save for making chicken stock! 
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Step 5
Place your knife on the breastbone and apply pressure to cut the breast into two halves. 
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Chicken Parts Wings, Breasts, Thighs & Drums, & No Cut Fingers! 
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