I hope this "how to" helps at least one person who watches the video. Whenever I saw a chef on TV filleting a chicken, they always seemed to do it too quickly. With me being a bit slower at doing it you'll be able to see what I'm doing.
It does take a bit of practice. I'm not that good at it myself and still leave too much meat on the carcass. But, the size of the portions I get are still better value compared to buying them separately.
Star Wars music from here