Bird, Cutting in Half, into 4 Pieces, and into 8 Pieces

Depending on the recipe and the size of the bird, you may want to cut it in half or into 4 or 8 pieces. Set the bird, back down, on a carving board. Grasp one leg and tug it slightly so it pulls away from the body. With a sharp knife, cut the skin between the leg and body, following the outline of the thigh until the leg joint is visible. Flip the bird so you can locate the “oyster” meat lying against the backbone, and cut around it so that it remains attached to the thigh. Twist the leg sharply outward to break the thigh joint. Cut forward to detach the leg completely from the body, including the oyster. Turn the bird and repeat with the second leg. With a knife or poultry shears, cut away and remove the backbone. Cut along breastbone to halve the carcass. Cut off the wing tips. (Save the backbone and wing tips for the stockpot). The bird is now in 4 pieces. To cut into 8 pieces, divide each breast crosswise in half, cutting diagonally through the meat, then though the breast and rib bones so a portion of breast meat remains attached to each wing. Trim the ends of the rib bones. Cut the legs in half through the joint, using the white line of fat on the underside as a guide. Trim the drumsticks and any protruding bones with poultry shears.