Been having a problem with the full screen editor in that you 'enhance' some of your post, such as adding bold text, changing a font size, changing color, etc., your cursor wants to jump back while you're typing and mess up your text, or, in this case, it caused a end stop and went to the next line (after doing the above also):
I agree with Martin, the joints gather blood and you "pop" the thigh bone from the pelvic socket on the interior of the thigh, and then dissect the thigh half-way through from the leg on the interior also so the joints have been separated, but not cut all the way through. This speeds cooking and releases bloody joint fluid. With my wife, if there is even a wisp of blood in the joints, I get "IT'S NOT DONE!!" and it goes back in until the joints are clear. The chicken can be leather, but if there's blood..."IT'S NOT DONE!!" lol. I've had to do that for years! Even on a bag of cheap
leg quarters, always pop the hip socket and the knee socket!
Martin, how do you "discretely" expose the joints? How would you expose the thigh joint which is always the last thing done? Do you mean to cut into them?