While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from the bone with the knife. Pull out the bone, using the knife to free it.

Using a cleaver or thick-bladed cook's knife, cut off end of leg bone. Note: The use of a cook's knife for chopping through chicken bone is acceptable for this application but not recommended for cutting through other bone.

Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is out.

The whole chicken is now completely boned, with the skin intact and ready to be stuffed, rolled, and roasted.