1. Put bird breast side up. To remove leg, take a sharp knife and cut through skin only, between breast and leg, down to where thigh joins body. Bend leg back until ball and socket joint pops out. Cut through joint to detach leg portion from breast, whilst holding leg out at an angle away from body. Some of meat from back will also be removed with leg. Repeat on other side.
2. To remove breast meat, run a sharp knife just to one side of breast bone. Use long sweeping strokes and turn knife at a slight angle, away from body of bird, to cut as close to bone as possible. Keep cutting downwards and outwards until breast comes away. Repeat on other side. Trim any excess skin off breasts, and remove sinew from meat.
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Easy Induction frying pan (24cm), Kuhn Rikon UK. Classic glass measure jug (0.5 litres), Pyrex. Tongs, chef's own.
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