Don’t throw away the backbone. That thing is gold for stock—boil it with onions and carrots, and you’ll make a soup that heals souls. But first, cut the thighs off the pelvis. The thigh is the big, dark-meat chunk that was attached to the leg drumstick.
Find the hip joint again (it’s hiding in the “oyster” pocket—a little nugget of meat that chefs fight over like it’s treasure). Cut around it. The thigh will come free. Pro tip: The oyster is the most tender, delicious part of the entire bird. Eat it raw if you’re a daredevil, or just cook it first. Your choice.
