Deboned Chilean Guinea Fowl

Instructions

1. Prepare the Bird: Place the guinea fowl on a clean surface and press down to break its spine.
2. Cut Along the Spine: Turn the bird over and start cutting along the spine.
3. Remove Bones and Undesirable Parts: Remove the bones and any undesirable parts inside the bird.
4. Remove Digestive Tract: Take out the digestive tract; you can stew it down or discard it.
5. Deal with Ribs: Carefully remove the ribs as they are complex and hard to pick through.
6. Remove Final Membrane: Remove the final membrane to avoid chewiness.
7. Ready for Cooking: You should now have a perfectly deboned bird, ready for stuffing or cooking.