PREPARING POULTRY PRODUCTS 



461 



Fig. 218 shows the process as far advanced as possible without 

 removing the thighs. 



To remove the thigh, grasp it firmly, as is being done in 

 Fig. 218 and twist it first one way and then the other. There 

 is a nack in doing this, which is quickly acquired, and which 

 allows of its being done without great exertion. 



Fig. 220 



Taking out the wing bone. (Courtesy of F. E. Mixa.) 



Fig. 219 shows the body case removed, save for its attach- 

 ment at the tailhead. This may be quickly severed by. a 

 single stroke of the knife. 



Taking Out the Wing and Leg Bones. — For removing the 

 wing and leg bones, a smaller wire hook is used than in the 

 first part of the process. It should be small enough so that 



