Only cooking shows worth watching anymore IMNSHO are on PBS. Since it's SCREAMING hot outside, I've been vegging out in from of TV watching some of my favorites. Jacque Pepin boned out a whole chicken and made this yummy looking thing stuffed with spinach and cheese. Mouth was hanging open cuz he had a totally boneless chicken (all but little nubs on drumsticks... to keep shape, I think) in MAYBE 2 minutes MAX! Obviously, it takes YEARS of practice to debone that well and quick, but I was "in awe". Looked "simple" enough... but frankly don't like TOUCHING raw chicken any more than I have to?!? Not a germ-thing... just don't like the FEEL of it... skeeves me out BIG time?!?
WOuld LOVE to be courageous to try to debone a whole TURKEY... just a big chicken, right?
Have you done this? I figure the worst that could happen is ending up with a carcass for stock with way more meat left on it than needed?