Split the chicken down the back and remove the backbone. If the chicken
be very young and tender--and only such are suitable for
broiling--remove the breast-bone before cooking, or cut the bone through
the middle, lengthwise and crosswise from the inside, without cutting
into the meat. In serving, divide through the breast from the neck down,
and serve half to each person; or if a smaller portion be desired,
divide each half crosswise through the breast, leaving the wing on one
part and the leg on the other.
If the chicken be large, break the joints of the legs, thighs, and
wings, without breaking through the skin; cut the tendons on the thighs
from the inside, cut the membrane on the inside of the collar-bone and
wing-joint, and remove the breast-bone. This may all be done before
cooking, and will not injure the appearance of the outside.
In serving, separate the legs and wings at the joints, then separate the
breast from the lower part, and divide the breast lengthwise and
crosswise.
Carving-scissors are convenient for cutting any kind of broiled game or
poultry.