Cut the kitchen twine off the legs and discard. Remove each leg by cutting through the joint where the leg attaches to the body (use firm pressure).
Separate the drumstick and thigh by cutting each leg through the joint (wiggle the leg to locate the joint). Set the pieces aside.
Using a knife and your fingers, loosen and remove the wishbone (this makes it easier to cut off the breast meat). You may need to remove some of the skin.
Remove each wing by cutting through the joint where the wing attaches to the breast. Set aside.
Remove each breast by cutting on either side of the breastbone and following the rib cage as closely as possible.
Remove the bones from the thighs using your hands. Slice the thigh meat (don’t worry if it shreds slightly).
Slice the breasts across the grain. Cut only what you think you’ll need for the initial round of servings: Meat loses moisture once it’s sliced.
Place the sliced breasts and thighs on a platter along with the drumsticks and wings. Garnish the platter with fresh herbs, if desired.