Hey Dave, Glad to hear from you, hope things are kicking in AZ, we certainly miss this time of the year there but Texas is home, so here we are.
The work at the end, with the electric knife, is like, seconds per half chicken.
There is a bit more on the front end as I remove all the ribs and the keel bone / breast bone. Something I do for IBCA ( grey area with regards to rules I know) cook offs, so again, seconds with a sharp knife.
While working with Ray Lampe this summer we actually cooked quite a few boneless thighs from Costco and folks here liked them, but when they ask me to cater here in Texas and they ask for chicken, it's going to have a handle.
Glad to see your establishment is still kicking butt and it looks like you and Karen had a good year back in competition as well.
If you get down this way, look me up.