Place the chicken on a clean, sanitary cutting board. Remove leg and thigh section by pressing leg away from body. Cut through joint carefully, following body contour.
Cut the drumstick and thigh apart at the joint. Repeat steps 1 and 2 for the opposite side of the chicken.
Cut the meat from the drumstick and thigh in thin slices.
On each side of the chicken, cut between wing and breast to sever joint.
Cut breast horizontally just above the wing joint, cutting through the ribs. Repeat for opposite side of the chicken.
With long, smooth strokes, cut the breast into thin slices. Repeat for opposite side of chicken.
