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, "pushing" the
meat from the bone. Separate the thighbone at the joint between the
thigh and drumstick. The drumstick bone is left in. 7. With a large
knife, cut the tip of the drumstick and... 8. "push" the flesh back
to expose the bone. 9. Cut the tip of the wing bones. 10. You will
notice that there are 2 fillets loose on the breast. Pull them off
and position them lower than the breast, where there is no meat on
the skin. Most of the surface should be lined with meat.
