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Using a large knife or kitchen shears, carefully cut out and remove the backbone.
Resting the area near the tip of the knife on the cutting board for leverage, cut through the breastbone in a firm motion. Or use kitchen shears to carefully cut through the breastbone.
Rearrange the skin to neatly cover the chicken breast during cooking.
For how-to text see HCA_2008, p.117.
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For the Santa and elf cupcakes, draw the facial features onto paper and place waxed paper over…
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