“To glove-bone a Cornish hen or any bird, one typically uses a boning knife,” says Kendall College's Chef Mike Artlip. “For smaller hens, it is sometimes easier to use a paring knife.” Here's the technique: 1. Rest the whole bird on a sanitized cutting board and begin by removing the tail. 2. Carefully insert your knife between the hip bone and skin, making sure not to cut or tear the skin. Move the knife along the back of the bird, separating the skin from the bones. Eventually you'll ...
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