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Old 02-07-2005, 01:28 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I agree with everyone else, the butchering simply is NOT that difficult. Messy, and puh-leeze make sure to rinse your hands in warm water every few minutes if you're doing a lot. It is VERY easy to cut yourself when your hands are cold!!!! But I'm also of the notion of freezing them whole. Nothing like a great baked chicken, or thaw, then cut in half and put on the Weber (or whatever brand). Please, too, everyone remember that a bird that has been frozen will always be a little red at the joints, no matter how well cooked, and even more so the quicker you thaw it. So buy a good meat thermometer and use it! You'll save yourself a lot of grief.

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