To Cut up a Fowl
After singeing, pulling out pinfeathers, removing the oil bag and tendons and cutting off the head,
take off the legs, cutting the skin and flesh of each leg close to the body and breaking the ligaments
by bending back the leg. Make the separation at the thigh joint.
Now separate the second joint, or thigh from the first joint, the drumstick.
Each wing should be removed by cutting through the skin and flesh close to the body and disjointing
at the upper wing joint. The tips of the wings should be cut off.
The breast must be separated from the back by cutting below the ribs down both sides.
After taking out the giblets, all the entrails, the windpipe and the crop, see that the kidneys and the lungs
are cleanly removed from the backbone.
The back and the breast should be cut into 2 pieces respectively, the breast lengthwise and the back crosswise through the middle.