Cutting into Four Pieces

To remove the legs: use a knife or a pair of poultry shears to cut the skin between the leg and the breast.

With the tip of the knife, locate the oyster meat lying against the backbone and cut round it so that it is attached to the thigh joint.

Twist the leg sharply outward to break the thigh joint, severing the leg with oyster meat attached.

Turn the bird round and remove the other leg, leaving the oyster meat attached to it.

Cut off the wing pinions and discard them. Cut forward to remove the meat that lies along the backbone.

To separate the whole breast: set the bird back down. Slit closely along the breastbone to loosen the meat, then split the breastbone with a knife or shears.

Turn the bird over, and with a knife or shears, cut the rib bones and backbone from the breast in one piece, leaving the wing joints attached to the breast. If the bird is cooked, discard the backbone.

Cut the breast in half with poultry shears or a knife.

Trim excess bone from the breast, and from knuckles and wings after cooking.