Justin Rhodes breaks down a whole chicken step by step: remove the wings at the armpit joint, flip it over and separate the legs, then cut the breast away from the keel bone following the fat line. The carcass goes into a stockpot for broth.
Go for the wings first. Bend them up, cut into the armpit, in the back so you can see between the joints. Cut through. Put it in our pan. Put it on its back. Cut down between the legs and the breast. Try not to hit any bone. Then you see your bone joint come loose there, you can cut right in between it. Then, see your fat line right through here? Go right through. That's the joint. Chances are for the breast, I like to feel the keel bone in the middle, go slightly to the off-center of that and cut down to the— do you start hitting some ribs?
You're using the— it's not a clean cut.
There we go. That breast started falling apart. That's not typical, but we'll run with it. Put our carcass in the stockpot.
If I had to start my Homestead all over again, it could only pick one animal… 
