Chicken Butchery 101
First thing we want to do, is to make 2 slits where the leg connects with the breast. Cut just deep enough so that you can see the fat lines. Press the legs down on your board so that they seem to be flat.
Next, flip your bird over and feel for the section where the thigh ends and the body of the bird begins. You should be able to get your fingers down into the "groove".
Flip the bird back over to the breast side up, and using your bone break as a guide, cut the thigh/leg from the body. You will be left with the leg attached to the thigh.
Using the breast bone as a guide, start making long sweeps with your blade, while pressing against the bone for a guide. The breast will start to come apart and you should just follow the guide nature gave you in the bone and your common knowledge of what a chicken breast looks like. Also towards the front of the breast section you will hit the wishbone with your knife. Use the wishbone as a guide for the top part of the breast.
The chicken is really one of the easiest birds to butcher, because with the fat lines and bones, it really is like nature's guide to perfect chicken butchery.
You should now have 2 wings. You're doing good, but we're not done yet.
Next we need to separate the thigh from the leg. Again, nature has provided its fat line for a guide. You can feel around for the bone/joint but this section is a little more difficult to cut. Find the area with your fingers where to make the cut. Place your blade on the section and use the bottom palm of your hand and smash down on the blade to get through the bone. You might have to whack it once or twice. Don't worry, it's already dead.
Take the wing tip and pull it up and tuck it in front of the drumstick.
So here are your lovely chicken pieces. The two pieces at the bottom are the tenderloins that I removed from the breast. This is what chicken tenders in the store are made from, and now you know why they are so expensive. Al that work for two little tenderloins.