1. Remove legs, thigh and wings. TIP: Work on one side of bird at a time. Rotate bird to cut on opposite side.
2. Remove and discard skin.
3. Pull meat from the bones.
4. With a large chef’s knife, carefully cut along both sides of breast bone, following ribs down as a guide. TIP: Stop cutting every so often to feel the ribs and help guide the rest of your cut.
5. Remove skin from breasts. Leave breasts whole or cut meat into 1/3- to 1/2-inch-thick slices for our Balsamic Roast Chicken recipe.