SC - Deboning fowl

[LrdRas at aol.com]

In a message dated 11/4/98 9:39:19 AM Eastern Standard Time,
Deanna.Knott at GSC.GTE.Com writes:

<< (He gets to help me skin all those d@#$
 chickens if we do a feast!) >>

It is standard practise when skinning fowl for us in the purpose you describe
to cut the joints of the wings between the body and wing base and legs
between the thigh and upper leg jopint and leave the bone in those parts. Only
removing the main body of the bird and thighs. 

There may be other professional chefs on the list who can describe this
procedure better than I. I could show you how to do it though. Once you do it
once it is relatively easy and does not tke very long.

Ras
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