12. Find the white spots on the ribs and cut through the ribs on these white spots.
13. Cut back to the vent; cut around it, and loosen.
14. Begin at the crop and remove the digestive tract from the bird, pulling it back toward the vent.
15. Remove the lungs and kidneys with the point of a knife.
16. Cut off the neck close to the body.
17. Cut through the backbone at the joint or just above the diaphragm.
18. Remove the oil sack.
19. Separate the breast from the backbone by cutting through on the white spots.
20. Cut the fillet from each side of the breastbone.
21. Cut in sharp at the point of the breastbone, turning the knife and cutting away the wishbone with the meat. Bend in the bones of the breastbone.