If poultry is frozen, thaw in running water until meat are soft and joints are movable. Hold the chicken firmly by its neck with the back towards you and place the knife edge besides the tail on the side opposite your holding hand.

Split the back by cutting down the back bone of the chicken. Angle your knife slightly to the spine as you cut through the ribs for easy cutting.

Spread the chicken on its breast and cut through the cartilage to the bone and cut into halves. Take the wing and push down on the joints and carefully remove the keel bone.

Holding the breast and wings and separate from the breast with a strong pull.

Position half the chicken and stretch the leg to the rear. Holding the wing and cut through the joint to remove wing.

Cut the half chicken into quarter by positioning the  knife at the rear tip of the keel, cutting towards the backbone in front of the thigh.

In order to separate into quarters, cut to the bone and pull them apart. To separate the thigh and drumstick, cut off the drumstick just below the fat seam. Repeat the same for the other half.

This completes the whole cutting process and wash parts of chicken for keeping. Use a plastic bag or Tupperware box to store chicken pieces and freeze immediately.