Holding
knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact.
Not exact matches
Working with 1 chicken half at a time, angle the blade of a thin, sharp
knife flush
against breast
bone and cut along
bone to separate the rib cage from flesh.
Currently, patients must either go under the
knife to mend faulty cartilage (connective tissue that normally pads the ends of
bones at joints to keep them from grinding
against one another).