Advertisement
6
Medium
By Simone Beck and Michael James
Published 1979
To bone the chicken, remove all the extraneous fat from both ends, remove the wishbone by scraping with a small knife over the V-shaped opening at the neck end of the bird and then pulling out the exposed bone. Lay the chicken breast side down and slit the skin down the center of the back. Working on one side, peel away the leg and thigh, the wing, and the whole breast in one piece along with t
