Cleaning

Work on newspaper and start by cutting the skin around the neck close to the head. Ease it back and cut through the vertebrae close to the body, then remove the head with the windpipe and crop. Make a cut near the vent, and with your finger, ease round the bony cavity so the entire gut can be pulled out in one go. Keep the heart, gizzard and liver, being careful not to break the gall sac. If the liver has any yellow or green spots, cut them away. Cut the skin off the gizzard and trim the heart. Save these bits for the sauce or stuffing. Wipe out the cavity and cut away the wishbone for easy carving.