2, from the head of the neck knife opening the chicken skin, the chicken head below the skin with the meat slowly turned down to peel, peeled to the joints of the two bladders are exposed, with the tip of the knife to cut the tendons of the joints, so that the wing bone and the body bone detached from the chicken body bone, the wing bone drawn out.
3, after the wing bone is removed, one hand grasps the neck of the chicken, one hand presses the sharp bone of the chicken's chest, and presses it inward (to avoid cutting the skin of the chicken with the bone when peeling downward), and continues to peel the skin and meat downward (pay attention to the peeling: the back of the chicken because of the meat is small, the skin is tight, and the part of the spine is easy to be cut), and then gently cuts off the skin and bone with the knife. Peeled to the legs, the legs and back turned, so that the thigh joints exposed, with a knife to cut the joints of the tendons (can not cut through the skin of the tail), the tip of the chicken connected to the chicken body, rinse clean. At this point the chicken body bones have been separated from the meat, you can take out all the bones (including internal organs).
4, pick leg bone. First of all, the calf near the upper joint parts and near the lower joint parts of the leg skin cut open, draw out the calf bone, and then the calf on the joints of the opening of the skin and flesh to the thigh, so that the thigh bone exposed outside the meat, will be cut off the thigh bone tendon, the right hand with a knife to scrape the bone, the left hand force pull out.
5. After the chicken's bones are fully dislodged, turn the skin inward and rinse it with water, keeping it intact in form.