When carving small poultry, use a short, flexible carving knife and a table fork or small carving fork. It is much easier to carve chicken at the table if the wishbone is removed before the bird has been cooked. The method is quite simple. Just pull back the skin at the neck end to expose the breastbone, then cut and scrape with a short, sharp knife to extract the wishbone. Do not cut too deeply into the meat as you work. After the bone has been removed, tuck the skin back under the bird.
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