From Julia Child's Mastering the Art of French Cooking, Volume 1:
"HOW TO BONE A DUCK, TURKEY, OR CHICKEN
You may think that boning a fowl is an impossible feat if you have never seen it done or thought of attempting it. Although the procedure may take 45 minutes the first time because of fright, it can be accomplished in not much more than 20 on your second or third try..."
I haven't finished reading it, but it goes on for a while after that. Some of it's hard to follow--e.g. I have no idea what "trussing" is, but it sounds hot. I'll keep you posted on what all this reveals. Or might I suggest that you pick up a copy and study it for yourselves. Maybe we can compare notes?
More about Hawaii soon...
