PREPARING POULTRY PRODUCTS 



463 



Fig. 221. It willbe found a little easier to use a regular 

 butcher knife for this purpose. 



A boned chicken. (Courtesy of F. E. Mixa.) 



Fig. 222 shows the appearance of the bird when boning is 

 'completed, and Fig. 223 shows the same chicken with the 

 legs and wings tied under for roasting. It also shows all 

 the bones removed and the tools used in accomplishing it. 



Fig. 223 



A boned chicken and all the bones. (Courtesy of F. E. Mixa.) 



PREPARING EGGS. 



An egg is among the most perishable of food products. 

 It is never so desirable for consumption as when it is first 

 laid. Its food value, flavor, and general attractiveness is 

 greater then than at any time later. Aside from cooking and 

 removing the shell, which are points of preparation for which 

 the producer is not responsible, its preparation is complete. 



