Carving a Chicken.
In carving a roast chicken, first remove the leg, then the wing, then the leg and wing from the other side, and separate the joints. Carve the breast on each side, remove the wishbone, separate the collar bone and shoulder blades, separate the breast bone from the back, then the back from the body, then the side bones.
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https://paperspast.natlib.govt.nz/newspapers/KCC19080103.2.14.7
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King Country Chronicle, Volume II, Issue 63, 3 January 1908, Page 3
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61Carving a Chicken. King Country Chronicle, Volume II, Issue 63, 3 January 1908, Page 3
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