Just realized I was boning whole chickens wrong for 15 years

I always cut the thigh joint straight down and fought the cartilage every single time. Last month a customer's kid asked why I was sawing instead of popping it, so I tried twisting the leg outward first like an old timer showed me. The ball joint slipped clean out in about 2 seconds and it felt stupid obvious. Anyone else have a technique they learned late that made you question everything?

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