Photos 1 & 2 Place chicken upright with tail end up. With your knife blade on either side of the tail cut down and towards yourself all the way down and through the back. Repeat this cut on the other side of the tail to remove the tail.

Photos 3, 4 & 5 Splitting the breast: With the tip of your knife, cut through the cartilage of the breastbone. This is located at the head of the bird. Next, using your forefinger press the center of breastbone from the skin side. This will "pop" the bone outwards. Grab the bone and pull outward. Notice the bone may break in two. Remove the bone and cartilage.

Photo’s 6,7 & 8 Now you can cut through the boneless breast with ease. You now have a Red Bird split chicken. Great to grill, bake or broil.

Photo 10 Cut through the skin and meat separating the breast and wing from the thigh and drumstick.