from How to Cook Italian, by Giuliano Hazan
1. Pull the legs away from the body and cut at the upper joint with a heavy knife or cleaver to remove the leg and thigh from the body.
2. Run your finger on the inside of the leg to find the joint that attaches the drumstick to the thigh then cut them apart.
3. Cut the wings from the breast.
4. Cut the back away from the breast then cut the back in two.
5. Cut the breast in half along the breast bone and each half in half again.