You only do the breast/wishbone. Not the whole bird. Like boning out a parried breast sort of.
You end up with a small handful of the meat on its wishbone. Doesn't take long at all. Cook up like a...
Type: Posts; User: csmiffy
You only do the breast/wishbone. Not the whole bird. Like boning out a parried breast sort of.
You end up with a small handful of the meat on its wishbone. Doesn't take long at all. Cook up like a...