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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.
To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in.…
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For how-to text see HCA_2008, p.127.
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