With these matters attended to, wash the skin well and wipe it
carefully. First, cut off the legs at the first joint, and, with the
point of a sharp knife, as shown in Fig. 31, loosen the skin and muscles
just above the joint by cutting around the bone. Cut the neck off close
to the body, as in Fig. 32. Then, starting at the neck, cut the skin
clear down the back to the tail, as in Fig. 33. [Illustration: FIG. 38]
Begin on one side, and scrape the flesh, with the skin attached to it,
from the back bone, as in Fig. 34. When the shoulder blade is reached,
push the flesh from it with the fingers, as in Fig. 35, until the wing
joint is reached. Disjoint the wing where it is attached to the body, as
in Fig. 36, and loosen the skin from the wing bone down to the second
joint. Disjoint the bone here and remove it up to this place, as Fig. 37
illustrates. The remaining bone is left in the tip of the wing to give
it shape. When the bone from one wing is removed, turn the chicken
around and remove the bone from the other wing. Next, start at the back,
separating the flesh from the ribs, as in Fig. 38, taking care not to
penetrate into the side cavity of the chicken, provided it has not
[Illustration: FIG. 39] been drawn. Push the flesh down to the thigh, as
in Fig. 39, disjoint the bone here, and remove it down to the second
joint, as in Fig. 40.
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