Open the cavity and pull out the organs, reserving the liver if desired. Cut away the hind legs and separate them from the loin, and then do the same with the forelegs. Cut the loin crosswise into two or three pieces. Working between rib bones, cut the ribcage crosswise into two pieces. There should be eight or nine serving pieces. Rinse under running water and pat dry with paper towels. Trim any excess fat, as it won’t melt away when cooked. Carefully pick out any shards of bone.