1. 0. Airline WHAT?!
   1. Airline breast refers to a presentation of chicken breasts where the first wing joint is left on. It is also know as a Statler Breast.
2. 1. Degut, rinse, pat dry
   1. Rinse chicken inside & out under cold running water.
   2. Pat dry with paper towels.
3. 2. Wishbone
   1. Remove the wishbone by scraping the flesh from the bones, making a small incision, and pulling it out with your fingers.
   2. Discard the wishbone (after you make a wish).
4. 3. Wing tips
   1. Cut off the wing tips at the second joint, leaving the last joint attached to the carcass.
   2. Reserve the wing tips for stock.
5. 4. Breasts
   1. Pop the thigh joints out to give a more-solid foundation for cutting off the breasts.
   2. Starting on either side of the keel bone, slice down beside the keel to the ribcage. (Removing the wishbone makes this easier.) Dissect along the ribcage and remove the breast. Repeat for other side.
6. 5. Legs & Thighs
   1. Cut off the legs and thighs by through where the thigh meets the carcass. Get the oyster. Repeat for other side.
   2. If desired, split the leg and thigh by cutting through the line indicated by the seam of fat between leg & thigh.
7. 6. Cleaning the carcass
   1. Cut & discard excess fat and skin from the carcass.
   2. Reserve cleaned carcass for stock.