Use a large sharpu003cstrongu003e u003c/strongu003echef's knife.u003cbr/u003ePlace a kitchen towel on the working surface and a large cutting board on top. The towel will help stabilize the board.u003cbr/u003eCut the thighs at the joint. Separate the drumsticks from the thighs by cutting at the joint as well.u003cbr/u003eCarve down the breast bone of each breast to remove the breasts from the bones. Slice the breasts thickly.u003cbr/u003eRemove the wings by cutting at the joint.u003cbr/u003eYou can serve the thighs whole or slice off the meat as well.u003cbr/u003ePick all larger meat pieces still hanging on the bones.u003cbr/u003e