If Using a Double Breast

Place the breast, skin side up, on the board. Crack down sharply with the heel of your hand to snap the breastbone. Remove the skin, if you wish.

Cut out the wishbone, then continue cutting and scraping the meat from the breastbone until it is free.

Turn the breast, bone side up. Scrape the meat from the ribs and cut out the rib bones.

Strip the tendon from the center of each breast, stroking it with a knife to remove it cleanly. If the inner fillet becomes detached from the meat, replace it. Finally, trim the meat.