Deboned Whole Chicken Ready for Stuffing

Instructions

1. Remove the Flats: Hold the wing tip and push down to remove the flats. Insert thumb in the middle, push, remove the tip, and take out the small bone. You're left with a lollipop.
2. Remove the Wishbone: Slice along the wishbone and remove it.
3. Slice Along the Back: Slice directly along the back and slice through the shoulder joint. Repeat on the other side.
4. Expose the Oysters: From the back of the chicken, pull down until you reveal the oysters. Use your hand to rip them down, flip the chicken back around, and carefully cut the oysters away. Break the joint.
5. Remove the Carcass: Slice through, grab the carcass, and just pull out.
6. Remove the Thigh Bones: Locate the thigh bone, cut around it a bit. Once it's free, grab it and begin scraping down the bone until you reach the next joint. Scrape down the leg bone, flip it back, and break the little nub with the back of a knife to remove the bone. Repeat on the other side.
7. Prepare for Stuffing: Open up the chicken and place the tenders right in the center.