POULTRY AND RABBITS
Poultry for roasting are usually trussed, which basically just means that you tie them into a tidy shape. Large birds may be jointed, to make several smaller roasts — ideal if you are living alone.
When poultry have been skinned, rather than plucked, it is usual just to remove the breast meat, thighs and legs for use in casseroles and suchlike.
Rabbit carcasses can be used either whole or jointed, depending on size. The only really worthwhile parts of a rabbit are its hind legs, although on a larger animal the loin makes a useful joint. The front end of a rabbit is mostly bones. Rabbit joints are ideal for stews and casseroles. Alternatively, strip the meat off the bones and either dice it (for use in curries, pies and pasties) or mince it (for making bunny burgers).