Patent ID: 6939217
Filing Date: 2005-09-06
Classification: A22C

Abstract:
1. A method of preparing a whole bird for grilling comprising the steps of: (a) removing the tips from each of the wings of the bird; (b) cutting a notch into each of the joints of each of the wings of the bird; (c) removing the backbone and attached neck of the bird by cutting along both sides of the backbone where the backbone meets the ribs of the bird; (d) removing excess skin and fat from the bird proximate the thighs and removing the skin from around the breasts so that the whole bird is separated into two relatively flat halves; (e) cutting a notch in the knee joint between each of the drumsticks and thighs of the bird; and (f) opening up and partially separating each of the thighs from the rest of the body of the bird at the hip joint.