Wishbone is the fork-shaped furcula bone at the front of a bird’s breast, formed by the fused clavicles. In poultry butchery, it is commonly removed before roasting or carving because it can obstruct clean slicing of the breast meat. In French, it is part of the clavicle structure and may be referred to as the fourchette.
The wishbone sits near the neck end of the breast, just beneath the skin and muscle. To remove it, expose the bone with a small controlled incision, follow each branch with a boning knife and release the ends without cutting deeply into the breast. Pull the bone free carefully and inspect the area for fragments.
Removing the wishbone makes it easier to carve the breast into clean slices and can improve presentation for a whole roasted bird. It is often removed during preparation of a chicken or turkey intended for carving at the table.
Example: remove the wishbone from a whole chicken before roasting so the cooked breast can be carved more easily.
Chef’s tip: remove the wishbone before cooking, when it is easier to access, and use a small boning knife with controlled strokes. Avoid unnecessary cuts that damage the breast meat.
Key distinction: The wishbone is the fork-shaped clavicle at the front of the breast; it is not the keel bone, which is the long central ridge of the breastbone.
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