Cutting into Six or Eight Pieces

Appears in

Published 1989

For raw or cooked birds weighing 3-5 lb/1.4-2.3 kg.

For 6 pieces: cut the bird into 4 pieces and trim as above. Cut the legs in half through the joint, between the thigh and the drumstick, using the line of white fat on the underside as a guide.
For 8 pieces: divide each breast in half diagonally with poultry shears or a knife, cutting through the breast and rib bones so that a portion of breast meat is cut off with the wing.