Trinidadians cut meat or chicken for stew into many small pieces, not more than two inches long, with the bones generally left intact. This adds flavor to the meat but can make for difficult eating, a problem solved by picking up the pieces with one’s fingers and sucking off all the meat and juices. I prefer to cut my chicken for stews and curries into just eight pieces, only going so far as to cut the breast (with bone) in half.
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