Quartering a Bird
Instead of leaving the bird halved, you can
continue the cutting process to produce quarters: two leg pieces and two
breast pieces. Simply make a cut between the legs and the breast, at the
point where the thigh meets the breast.
Removing the Legs from a Whole Bird
Instead of first removing the backbone, you
may opt to remove the legs first. This can be done before or after the
wing tips are removed. Make a cut in the skin where the leg and the breast
join. Then bend the leg away from the breast, popping the leg away and
exposing the ball joint. Cut through the joint to remove the leg. The leg
can then be separated into two pieces: the drumstick and the thigh. Turn
the leg so that you can see a line of fat running over the joint. Use it
as a guide to mark the spot where you can easily cut through the joint.