(Continued from Part 1. This concludes the article.) Now for the wings. Separate the wing at the first joint by using your knife, in the same manner as the feet removal. Due to the small amount of meat from the first joint to the tip of the wing, this part can be discarded. Turn the bird around so you can see the neck. There is very little meat on the neck (although it is delicious and quite tender) so the neck can be cut short. You will need to remove the esophagus which can be found in the upper part …
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