[Sca-cooks] waiting...

[aeduin]

Also the type of knife helps.  I like a knife I got years ago and don't 
know if I can replace it.  It's a small Chicago Cutlery paring knife that 
has the point on the spine of the blade with the edge curving up to meet 
it.  It makes it nice for small precise work like not shredding a bird 
while I bone it.

AEduin

At 01:45 PM 12/8/2003, you wrote:

>It takes a certain amount of practice. The Good Cook volume on Poultry
>also has color pictures in it that detail the process. A sharp knife and small
>hands also help.
>
>Johnnae llyn lewis
>
>Sayyida Halima al-Shafi'i of Raven's Cove wrote:
>
>>Re:  boning birds...I have never done this successfully.  I always feel 
>>like I waste so much meat, but then again I am frugal to the extreme. Halima