Cutting a Bird into Eight Pieces

A medium-sized or large bird can be jointed into four, six or eight pieces. For some dishes you may wish to keep the breasts and/or the legs intact, but to ensure there is some white and dark meat for each serving, breasts are cut in half with the wings attached and the legs are split into thighs and drumsticks.

1. Place the bird breast-side up and cut one leg away from the bird. Cut through the thigh joint, to separate the leg from the body. Repeat.

   

2. Holding the wing, cut the breast in half, splitting the breastbone. Turn over and cut alongside the backbone to separate the body.

   

3. Cut out the backbone with the poultry shears - it can be used to make stock. Leave the wing joints attached.

   

4. Cut each breast in half diagonally with the shears, so that one piece of breast has the wing attached.

   

5. Cut each leg in half through the knee joint, following the line of white fat on the underside. Cut off wing tip at first joint.