Jim Davis: Hi! I am Jim Davis for Harris Teeter. I am going to show you now how to cut a chicken into quarters. We previously had taken a whole chicken and trimmed off the wings, cut the bird in half, removed the backbone. Now we are going to take our half of a chicken and we are going to trim it off. Trim off the excess fat off of it we don't need that and the excess skin. Just cut that off with a pair of kitchen shears and we'll clean up our bird. Here we have our halves now ready to cut into quarters. What we are going to is we are going to pick the bird up. We are going to cut just along the inside of the line here. Now you notice that we are cutting skin only. I am not cutting the meat. We are actually cutting just the skin. We are going to do that all the way down till we get down here. We get down here and we pull out the backbone. We are going to cut right down through here. And we get to this joint, and we pull that joint apart. We go right down like this. Sometimes it's easier than others, sometimes it's not. So here we have our breast and here our leg and thigh half cut into quarters and ready to grill or to cook however you would best like. Season it up with salt and pepper little bit of olive oil. Great bird! 390 degrees in oven. And up next I am going to show you how top separate the legs and thighs.