Most of the times we go to the stores and buy already precut chicken wings, legs, and chicken breast but buying a whole chicken and cutting it by yourself can be less expensive. You can cut your whole chicken section by section and then you can keep the chicken pieces in the refrigerator and cook it in different recipes. Once you are at home with your store bought full chicken, wash it really thoroughly then pat it dry. Lay the bird on its back. Wiggle a wing to determine where the joint attaches to the breast. To separate the wing from the breast, use a sharp knife to cut through the ball joint where it meets the breast. Repeat with the other wing. Pull a leg away from the body to see where it attaches. To remove the whole leg, first cut through the skin between the thigh and the breast.

Continue to pull on the leg and wiggle it a bit to determine where the thigh meets the socket in the back. Use a boning knife or paring knife to cut through that joint. Repeat with the other leg. Place each leg skin-side down. Flex to see where the ball joint between the drumstick and thigh is located. Look for the thin line of fat that was perpendicular to the body. Cut through the line of fat to separate the thigh and drumstick, wiggling the joint as needed to determine where it is. Repeat with the other leg. To remove the backbone, start at the head end of the bird and cut through the rib cage on one side of the backbone with kitchen shears or a sharp knife. Repeat on the other side of the backbone to remove it completely.

To cut the breast into 2 halves, place it skin-side down, exposing the breastbone. To protect your hand, fold up a kitchen towel and place it on top of a heavy, sharp knife. Use a lot of pressure to cut through the reddish breast bone and whitish cartilage right down the center of the breast. Now you have 2 breast halves. Cut each breast half in half again, crosswise, if desired.