Serves: 5
Make a lengthwise slit in the skin at the back of the neck, cutting downward to base of the neck. Loosen skin. Remove crop. Cut through neckbone. Roll back skin at shoulders. At wing joints, cut through sinews. Make a cut along the wing bone, following the bone closely with the knife. Push up the bone and cut it off at the second joint. (Don't remove bone from lower wings.)
Slip knife along breastbone, one side at a time: separate meat from bone, pushing meat toward the back and cutting it loose crosswise at the back loosen the meat with the back of the knife, slipping it further off the body.
Where legs join body, break the joints, cut through the sinews. The meat should now be inverted with the legs attached. Separate meat from carcass by cutting it wherever it's still attached. Loosen meat from thighs. Push bone up and cut off at first joint. Loosen meat of next leg section, by cutting along bone. Turn meat inside out to remove leg bone. The entire chicken should now be inside out. Turn it back to its original shape. (If boning a chicken seems too difficult, have the butcher do it, or leave the bones in. In the latter case, carve the chicken Western-style.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Chicken: To bone recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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