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		Cutting a Chicken
		Wash inside and out of chicken under running cold water. Pat with paper towels until dry. Remove and discard excess fat. Place chicken, breast side up on cutting board; with a sharp knife, cut straight along one side of breastbone to neck cavity. Cut along one side of backbone to make two halves. Cut along side of backbone and remove. Reserve for stock. Cut each half between leg and breast. Hold every leg in both hands and bend back to crack joint. Cut through joint. Remove wing by bending it back and cutting through joint.

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