Anonymous Tue May 23 19:40:34 2006

See Directions

1. Using a 3 to 3 1/4 pound roasting chicken, remove the wings at the second joint and

reserve. Lift up the skin of the neck to expose the flesh and, using the point of a small knife,

follow the contour of the wishbone to get it loose. 2. Pull the wishbone out. 3. Place the

chicken on its breast, and cut down the backbone to expose the meat. 4. Following the

carcass with your knife, begin cutting the meat from the bone. Cut the joint at the shoulder.

Cut on top and around the breastbone and on the other side. This is not really complicated;

you simply separate the meat from the bone as you go. Do not worry about the leg,

shoulder, and wing bones. 5. Remove the carcass in one piece. 6. Cut around the bone of

the thigh to free it of meat. Holding the tip in one hand, scrape with your knife, \