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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 3, 4 & 5

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






Step 3

Snapping the collarbones from the breastbone: One end of each collarbone is attached to the corresponding shoulder blade; the other end is joined to the breastbone by a weak and easily broken seam of cartilage. First, clear away the flesh around the collarbones with your fingers, scraping with the knife where necessary; then snap each one free from the breastbone, shown to the right.
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Step 4

Removing the collarbones and shoulder blades:
Each collarbone is now attached only by a connecting joint to a shoulder blade -- a thin strut whose other end is embedded in the flesh. Pare back the flesh around one joint to expose it fully. Then remove both bones by pulling steadily on the joint (shown right). If the bone breaks, cut out any remaining pieces with the knife. Repeat the procedure with the other collarbone and shoulder blade.
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Step 5

Exposing the skeleton: Pull back the flesh around the shoulders to reveal the top of the skeletal structure comprising the rib cage, breastbone and backbone. Working toward the legs, scrape the flesh from the skeleton, suing your fingers to loosen the meat and membrane, and the knife for difficult sections as shown right. Where the backbone is attached by cartilaginous tips of the vertebrae, slice through these tips, leaving them in the flesh.
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Continue to Steps 6, & 7

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