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.
© 1989 Anne Willan. All rights reserved.