1. Remove drumstick and thigh by pressing leg away from body.
2. Remove the wings by cutting at the joint.
3. Cut away the keel bone from the rib cage and breasts.
4. Separate the breasts by cutting through the center of the rib cage.
5. Place half-breast on cutting surface and cut (apx) 2" chops against the grain of the meat.
6. Tie a string around the center of chop.

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