Carving a chicken or other bird into serving pieces is not hard, as long as you have a sturdy, sharp knife. Remember that the knife will cut easily through joints, but not through bone. If you run into a bone, move a little to the left or right to find the joint and then cut through it.
Turn the bird on its side. Slice down the body to remove the leg (thigh and drumstick).
Pull the leg away.
Separate the leg into drumstick and thigh.
Slice along the breast to remove the wing and a small piece of the breast.