I recall watching French-born chef Jacques Pépin demonstrate how to de-bone a fresh whole chicken. It occurred to me at the time that it would take a pile of chickens for me to master that skill.
In
any event I found this store-bought 3+ pound de-boned and stuffed
package of Mississippi deliciousness in one of the bunker freezers.
If someone in Wisconsin could replicate this they would become exceedingly wealthy. Possibly even millionaires.
Maybe.
Of course you have to serve with organic garden broccoli.....
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