In reply to Marc Matsumoto.

Yes, the oyster is there. I know it's a treasured tidbit in the culinary world, but when you are deboning just 4 legs, they really don't add up to more than a mouthful. I threw everything into the pressure cooker and made some delicious broth. George got to eat the meat from the pot. There was a lot of delicious, soft gelatin and cartilage left!

Good to know about the legs over there having part of the back attached. I guess it has the oyster (round medallion of meat that's on the chicken's equivalent of a hip bone) on it as well?

You're welcome Izzie, I'm happy to hear it was helpful!

Dear Mark…
That is a very useful process to learn. Thank you.
Izzie

Thank you so much! You made it easy. The only issue I have now is choosing from all the delicious recipes here!
One thing: The leg quarters sold here in the US usually come with the hip bone and often some of the back. I just free the thigh bone from the joint by cutting around that hip bone. Then it looks just like yours. It makes for a flavorful stock, since there is meat on it. And my dog loves to eat the scraps, too!