In the Gourmet test kitchens there was always a lot of talk about "glove-boning," a method of removing the bones from a chicken without breaking the skin. Â Let me hasten to admit I've never tried it. Â But I'm extremely impressed by those who have mastered the technique.
Should you care to try your hand, here, from the October 1980 issue of Gourmet, are pretty clear instructions. Â Along with a recipe for using your now boneless bird.
The recipe on the cover? Â It's a Salade Exotique from Brooklyn's River Cafe, a mixture of melons, snow peas, strawberries and ham in a strawberry vinaigrette.
