To remove the skin, hold the skin with your hand where the fillet is the thickest and tear it off. To better hold it, you can use a kitchen towel.
- To separate bone from meat use a sharp knife to cut down the ribs and softly remove the meat with the other hand; keep the knife as close to the bone as possible
- White tendon at the down part of the breast is quite rough, and it must be removed. Hold the tendon at the bottom and remove it with the help of the knife.