Cutting a Bird in Half

When cutting up birds, the number of pieces depends very much on the weight of the bird. A small bird, such as a coquelet (shown here), can be cut in half before or after cooking. This method is for raw or cooked birds, weighing 1-3 lb/500g-1.4kg.

1. Set the bird, back down, on a board. Slit closely along the breastbone with a knife to loosen the meat.

   

2. Cut along one side of the breastbone with poultry shears.

   

3. Turn the bird over, cut along each side of the backbone and discard it. If the bird is cooked, trim the leg knuckles and wing pinions; otherwise, do so after cooking.