First we removed the wings. Then legs and thighs. The oyster and the breast were carefully separated from the carcass. The carcass thrown in the stockpot,
Now comes the tricky part. The thighs and legs were deboned then the tendons were carefully removed!
The deboned leg and thigh is my favorite part. Stuff with fresh herbs or forcemeat and roll it up. Put in the oven for 45 minutes at 400 degrees.
The photo is of James completing his 30th bird!
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