Boning of chicken:
Using a sharp knife, remove the wings, leaving the exposed part of the wing to create airline cut chicken breast. Cut off the nub of the wing and place into the stock pile. Make slits down either side of the breast bone to expose the thighs. Remove the legs with the thighs. Separate the legs from the thighs. Remove the feet from the legs and add to the stock pile. Remove the backbone and add to the stock pile. Remove the neck and add to the stock pile. Remove the excess fat to make schmaltz. Remove the breast from the breast bone, using the tip of your knife. Remove the airline cut breast with part of wing included and tip removed. Remove the other breast using the same process.
Recipe courtesy of Michael Symon