To cut raw in "crapaudine"

Preapre all the ingredients.

Dress the poultry by cutting the feet before the joints and the wings at the first joint.

Truss the thighs...

...and cut the sides up to the joint of the wings.

Open the body of the poultry...

...and fold the wings inside.

Flip the poultry and flatten it to give it this distinctive shape of a frog.

The breastbone will be removed after cooking.