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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.
Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining…
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Twist off claws. Pull off small pincer and discard. Use a nutcracker, lobster cracker or crab…
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