Cook's Note: (This is so much easier than it sounds!) Once the skin has been removed, place the breast bone side up. Using a small, very sharp knife (not a chef’s knife), and using short strokes with the tip of the knife against the bone, cut and scrape the meat away moving towards the middle of the breast. Cut around any shoulder and collar bones, including the wishbone. When you get to the center, stop and do the other side. Cut the keel bone away from the breast meat at the middle, leaving the breast in one big piece. The two tenderloins will be lying next to the breast meat at the edges – leave them attached.