Chicken with Pink and Green Peppercorns #1 Of 2

Directions

1. 1

   CHICKEN---------------------------------- 2 ea Chickens, whole, (1 1/4 to -- 1 1/2 lb each) 1 c Cognac 1 ds Thyme 1 sm Bay leaf, crushed Sal

2. 2

   Disjoint the wing and continue boning along the wishbone

3. 3

   Turn the chicken over and cut along the back bone, carving out the meat from the bone

4. 4

   Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact

5. 5

   Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass

6. 6

   Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken

7. 7

   Remove the thigh bone, leaving meat attached to the chicken half

8. 8

   Cut around the knob end of the leg, releasing the skin and the tendons