PREPARINO POULTRY PRODUCTS 



457 



tedious that persons would not bone fowls for home use. 

 At the same time the slowness of the process made the prices 

 charged for boned chicken out of proportion to the improve- 

 ment, as compared with a well-trussed bird. 



The method herein described, devised by F. E. Mixa, 

 simplifies boning very much, making it a matter of ten min- 

 utes further work after the fowl is dressed. 



A fowl that is to be boned does not need to be drawn, 

 as the internal organs are removed with the bones that form 

 the body case. 



Fig. 214 



Trussed for the roasting pan, legs slipped through incision in skin. 

 (Courtesy of Iowa State College.) 



Dislocating the Wings. — The first operation in boning is 

 the dislocating of the wings at the shoulder. This can best 

 be done with the help of a small-bladed knife, passing it 

 entirely around the shoulder- joint, as is being done in Fig. 

 215. 



Taking Out the Body Case. — ^To take out the bones that 

 surround the body cavity, slip a wire hook between the bones 

 that meet at the point where the neck was removed, as shown 

 in Fig. 216. The work from this point on is quite similar 

 to any ordinary skinning operation, except that flesh is cut 

 away from the bones along with the skin. 



