To Partially or Completely Bone a Whole Chicken:

With short sharp strokes of your knife, keeping the knife close to the bones, cut the flesh and skin, carefully using your fingers to pull the flesh away from the carcass.
Cut through the ball-and-socket joints connecting the wing and thigh bones to the carcass, so that they are separated from the carcass but still attached to the skin. When step is complete on both sides, meat will be attached only along the ridge of the breastbone. Gently (the skin tears easily) pull to separate the breastbone and carcass from the flesh.

Cut the flesh from the curved (saber) bone near the wing and remove the bone.

The partially-boned bird with leg and wing bones left in, is now ready for stuffing.

To completely bone the bird, continue...