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Steps 1 & 2

Steps 3, 4 & 5

Steps 6 & 7

Stuffing and Trussing

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Boning Birds Whole

Steps 1 & 2

This boning technique is from the Time-Life Book - Poultry - The Good Cook Techniques & Recipes
Edition published in 1978

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The photo above is what your poor boned chicken will look like once you have completely deboned. My husband calls this culinary marshal arts!

The apparently intricate boning technique can easily be mastered by any cook who can cut up a chicken. As with disjointing, the boning technique is identical for all poultry. All you need are a small, sharp knife and patience. At first the process may take an hour, but as you do more, it will get faster.

The boning technique keeps the bird's skin intact with no slits except for the openings where the butcher cleaned the bird. First, the structure comprising the wishbone, collarbones and shoulder blades is removed. The flesh can then be carefully peeled back from the carcass leaving a limp, meaty sack (see above). The main wing and leg bones are left in place so that the bird, (after it's been stuffed,, trussed and cooked), will have a natural appearance. Carving then reveals the surprise within.

Step 1

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Removing the wishbone. Pull back the flap of skin from the chicken's neck and then over the shoulder, turning it inside out until your fingers can locate the wishbone -- the first bone in the cavity. Use a knife to slit just deep enough into the surrounding flesh to expose the wishbone fully. Snap the wishbone from its attachment at the shoulder joints (see photo right) at the point where it meets the collarbones, shoulder blades and wing bones.

Step 2

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Freeing the wings: Pull back one wing, as shown right, and pull the flesh away from the shoulder until you have exposed the tough white bands of sinew that hold the wing bone to the collarbone and the shoulder blade. Cut through these sinews to free the wing, but do not pull out the wing bone. Repeat the procedure of pulling back and cutting to free the other wing.

Continue to Steps 3, 4 & 5

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