INGREDIENTS

INSTRUCTIONS

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. Pull the wishbone out. Place the  chicken on
its breast, and cut down the backbone to expose the meat.  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. Remove the carcass in one piece.  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. With a large knife, cut the  tip of the drumstick
and... "push" the flesh back to expose the bone.  Cut the tip of the
wing bones. 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.  Recipe by: La Technique by Jacques Pepin  Posted to bbq-digest
by PhantomBBQ@aol.com on Sep 8, 1998, converted  by MM_Buster v2.0l.

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