To Bone Poultry

Tell your butcher not to truss the bird as it will be firmer and easier to work on. Singe it, pick out any feather ends and remove the legs at the first joint, at the same time withdrawing the sinews. Cut off the neck close to the body, leaving a flap of skin to turn over in the usual way. Lay the bird on a chopping board breast down, and make a cut through the skin right down the middle of the back. Then, with the point of your boning knife, work down one side, raising the flesh as cleanly from the bones as possible, being careful not to break through the skin.