Deboning of poultry

Ingredients for Deboning of poultry

Instructions for Deboning of poultry

To prepare the Deboning of poultry recipe, please follow these instructions:

Put the bird with breast down cut with a sharp knife down along the spine Let knife follow the hull all the way around to the sternum, cut through the joints at the thighs and wings Scrape the flesh over the thighs free of the leg and thigh in the joint from under the skil Scratch also flesh of the leg at the top vingeled and cut the leg clear of the rest of the wing in the Indent The boneless bird can be rolled together in tinfoil or farsering after stitched in the back