Chicken Deboning

Choose dressed chicken with clear, smooth skin.
Lay chicken flat on its stomach. Use a sharp knife with rounded tip. Pointed tip would easily tear the skin of the chicken.
From the back between the shoulder bones, slit the skin of the chicken down to the end of the backbone. Then, insert knife, scrape meat from the shoulder bone down to the breast bone, keeping meat attached to the skin. Break the joint on the shoulder bone and the wing. Leave the wing intact with its meat.
Break the joint on the hip bone and the leg bone. Scrape the meat from the upper leg bone, remove the bone. Retain the meat of the lower leg bone or the drumstick.
Work on the other side of the chicken until the whole body skeleton is free from meat. Set aside the bones for stock.
Combine 1 tablespoon salt, 1 teaspoon vetsin, and 1/3 teaspoon ground white pepper. Rub mixture on the chicken, inside and out. Your chicken is now ready for stuffing.