How to Cut up a Raw Small Bird

Place the bird, here a squab, breast side down and cut through the joint that attaches the wing to the body to remove the wing. Repeat with the other wing.

With the bird tilted so it is almost on its side, pull the thigh toward the end of the bird and cut through the skin along the edge of the thigh.

Cut along the contours of the back, including the oyster (the little nugget of meat nestled in the back), sliding the knife along until you detach the thigh.

Turn the bird on its side and remove the second thigh in the same way.

Slide the knife against the side of the breastbone nearest you, and cut all the way down, knife always against bone, until you hit cartilage.

Cut around the wishbone (collarbone).

Cut the breast away from the bones.

Remove the second breast in the same way.

Remove the thighbone, but leave the drumstick bone intact.