To dress a poultry carcass, begin by removing any feathers that remain on the bird. Next, remove the head and feet if they are still attached. Cut through the skin around the neck and pull it down over the breast, then cut the skin around the leg joints and pull it down to expose the joints. Cut through the joints to remove the legs and wings. Finally, remove the internal organs by making a cut along the belly and carefully pulling them out. Rinse the carcass thoroughly with cold water before cooking or storing.
