Place the breast skin-side down on a clean cutting board. The wider end should be nearest you.

Cut through the white cartilage, starting from the V at the neck end.

Pick the breast up in both hands and bend the sides back to pop out the keel bone.

Loosen the meat from the bone. Run your thumbs around both sides and pull out the keel bone and cartilage.

Cut the breast meat from the bone by inserting the tip of the knife close to the long rib bone. Work one side at a time.

Cut and scrape all meat from the bone. Work from the ends of the wishbone.