But its the way I do it.I peel the skin off the breast area, feathes and all. Do this step to all the birds at first as it will limit the amount of feathers on the meat otherwise you would be going from feathers to blood everytime. Then I stick my thumb in the soft area between the bottom of the breast and the tail, (this is easier if you poke a knife into the spot first). Using my thumb, nail side down I push in to get under the breast and then pry upwards about 90's degrees. I cut the wings at the corners of the breast, making sure to limit the sharp bone edges and the rib cage if it hangs on. Finally, peel the neck and rest of the body off the back of the breast and place that in the trash and the breast in cold water to soak. If I plan on saving them for later, I freeze them in water, several breast to a plastic bag, this eliminates freezer burn.
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