What do oysters have to do with butchering a chicken? Everything, if you don't want to leave the best part behind. The oyster consists of two lumps of dark meat where the thigh meets the backbone, and a lot of people call it the most flavorful, tender bite on the bird. Here's the 10-piece country cut that saves it.
Get a sharp knife ready. Cut between the breasts and legs, then remove the legs, back, and wings. Split the breast twice, and split the legs into thighs and drumsticks. The oysters ride along with the thighs, right where they should be. Once you've mastered the technique, it should only take 10 minutes.
Two drumsticks, two thighs, two wings, and four breast pieces, plus a back for stock. You get the most bang for your bird, and nothing is wasted.
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