Dee Randall wrote:

> I have one breast left, but it's cold, I feel it's probably congealed around
> it's bone. As I see it, it would be a bigger problem. Would I just start
> slicing it and see what meat is left on the bone? Take that extra meat off
> if I'm going to bake the bones for stock?

Actually, it's very easy to remove the meat from the bone. You don't
need a knife. Slide your finger between the meat and the bone (starting
at the keel-edge and poking all the way to the outer edge) and then
slide it to the ends, keeping tightly to the bone. The meat comes off in
a tidy piece.

To get cooked meat off, use a fork. Slide it under the meat against the
bone. Hold the bone down and lift the meat. Most of it will come off
rather neatly. If it looks like it won't, slide the fork back and forth
under the meat and finish lifting.

Pastorio