A link on another post led me this description of eviscerating a chicken by splitting the bird down the back rather than taking out the entrails from the "bottom". http://www.extension.umn.edu/distribution/livestocksystems/components/0701d.html I generally cut my bird up into pieces and if I do roast it whole I split it down the back anyway and cook it flattened out. I have a nice Sussex cockerel to process in a week or so and am thinking of trying this. My "poultry shears" are not very good and have been using a a sharp pair of tin snips to cut out the back. Any comments or suggestions?