MMA honey, I just pull up the breast, stick in my poultry sissors and clip out the breast. I don’t remove the wings or anything. Works best if cdellinger is holding each wing out with the tail of the bird facing me & breast up. So you clip out the breast with the skin & feathers still on. It’s then very easy to slid your thumb from the bottom of the breast toward the top to remove feathers & skin. But the next step makes removing the meat from the bone easier. As you look at the breast from the inside & pointed part of breast down, insert your sharp knife just under the rib cage about half way up the breast. A quick slice down will basically detach the meat from the ribs. Then turn over & make the cut down both sides of the breast plate. The wing will just barely be attached at the wing area. If you made a good cut with your sissors when you cut off the wing, the breast will come off easy. Now I have a special paring knife with a 2 1/2” blade. You can find these RADA knives online. At the store in North Carolina where I bought this one, it costs $3.35. All of the RADA knives are cheap & very sharp. I’m a knife guy, own several high quality German knives but the RADAs are the ones I use. I can use the simple RADA sharpener, a steel sharpener then a ceramic “steel type” sharpener and the knife will shave when I’m through. Ask NOTIMEMAN whose on the forum. I’ll also post a pic of the knife & sharpeners.
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