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2. Then turn the chicken skin over from the knife edge of the neck, slowly peel off the belt meat below the head of the chicken until the joints of the two arms are exposed, cut off the tendons of the joints with the knife tip, separate the wing bones from the chicken bones, and pull out the wing bones.

3. After taking out the wing bones, hold the chicken neck with one hand, and hold down the sharp bones in the chicken chest with the other hand (to prevent the bones from cutting the chicken skin when peeling down), and continue to peel down (pay attention when peeling: the chicken's back is easy to be cut because of less meat and tight skin), and gently cut off the skin and bones with a knife. When peeling legs, open the legs and back to expose the thigh joints, cut the tendons of the joints with a knife (the skin of the tail can't be cut), connect the chicken tip to the chicken and rinse it clean. At this time, the chicken bones have been separated from the meat, and the bones (including internal organs) can be taken out.

4. Pick up the leg bones. First, cut the skin of the leg near the upper and lower joints of the calf and take out the calf bone. Then turn the skin at the opening of the upper joint of the calf to expose the thigh bone, cut the tendon of the thigh, scrape the bone with the right hand and pull it out with the left hand.

5. After the skeleton of the chicken is completely detached, turn the chicken skin inward, rinse it with clean water and keep it intact.