Step by step

Next, the legs. Grab a knee and press it down, away from the bird, until the hip joint is exposed.  (Eric Boyd / Los Angeles Times)

Use the tip of the knife to pop out the hip joint, then cut the leg free at the base.  (Eric Boyd / Los Angeles Times)

Cut wings in half at the elbow. Try to keep as much of the bird skin-side up as possible so the skin stays crisp.  (Eric Boyd / Los Angeles Times)

Cut the legs in half at the knee. If desired, carve a few slices out of each drumstick, until you hit the tendon.  (Eric Boyd / Los Angeles Times)

Make a long slice along either side of the narrow “keel” bone that runs down the center of the breast.  (Eric Boyd / Los Angeles Times)

Using a carving fork or your fingers, lift the breast meat away as you cut where the meat attaches to the ribs.  (Eric Boyd / Los Angeles Times)

Using the carving fork to pin the meat to the board, cut each breast crosswise on a slight bias.  (Eric Boyd / Los Angeles Times)

For an impressive presentation, place the bones and dark meat at either end of the white meat so that the juices run to the center, keeping the slices moist.  (Eric Boyd / Los Angeles Times)