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. Let me hasten to admit I've never tried it. 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. Along with a recipe for using your now boneless bird.
The recipe on the cover? It's a Salade Exotique from Brooklyn's River Cafe, a mixture of melons, snow peas, strawberries and ham in a strawberry vinaigrette.
