Nancy Young wrote:
>
> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife. I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.
>
> That's okay. Still have all my digits. The breasts look neat,
> not hacked up or anything. Couple of the tenderloins aren't
> attached.

You will get better with practice. YOu just have to use that
nice sharp knife, slip it into the right spot and slide it right
along the bones. When while chicken breasts go on sale you will
save a bundle and still have the bones for stock. You pay for
them anyway when you buy boneless breasts, so this way you get
them anyway.

A number of years ago we had guests coming for New Years Eve. I
had decided to cook stuffed trout. Mid afternoon I went out to a
local trout farm and got six trout right out of the ice cold
pond, clubbed on the head and cleaned. For a little bid extra, I
could have had them boned. For some reason, i decided to do it
myself, a decision that I regretted a few hours later when I
started boning them myself. The first one took about 15 minutes,
the second one 10, the third one 5, and the next three in about
two minutes a piece. There was a little more flesh that went in
the trash with the last three, but I saved a lot of time.