Boning Fowl

Most people believe that to bone a duck or a chicken is virtually an impossible task. This is not so. I have taught dozens of students to bone ducks and chickens perfectly, without so much as piercing their skins. There are two recipes in this book that call for the procedure, one a recipe for Eight-Jewel Stuffed Duck, a Hakka preparation, the other a specialty of New Year’s, Kwangtung Crisp Stuffed Chicken. The method for boning the duck is quite clear and precise; the same procedure should be followed with the chicken.