Article: Continue cutting meat off the bones, and stop short of the keel (the cartilage breastbone). This is where the bone comes closest to the skin, so stop here for now. We'll come back to this in a bit. There's more bird to debone in the meantime. It'll be easier once you get rid of everything. Rotate the bird around, and do the other side. You can either rotate the bird around or rotate the cutting board with the bird on it. Start at the spine, and follow the steps above, removing the meat from the bones on the other side of the bird. Pop and cut through the wing and leg joints just as before, wiggling it around until you see the white joint and connective tendons. Lifting up the rib cage with one hand, carefully cut the meat away from the keel. Be very careful at this point not to cut through the skin. This is where the skin is very close to the keel bone. Separate the last point of attached bone from the meat, and lift it away. But don't throw it away! You should use it to make stock. Grandma would be proud. You should now have a very large flattish piece of meat resting in front of you. Run your hand along the surface of the meat, and feel for small pieces of bone, cartilage, etc. that you may have cut away along with the meat. This is totally normal, and even happens to seasoned cooks. Cut these off and dispose of them. You can also debone the legs, if you like, but you don't have to. Some people prefer to leave the legs with the bones in for presentation. To remove the thigh bone, carve the meat away from the top of the thigh bone, and around the bone. Pop the joint between the the leg bones, cut through the cartilage, and remove the thigh bone. Again, this is very similar to what you did for the wings. The only difference will be the structure of the bone and how you're able to grasp it.
Question: What is a summary of what this article is about?
Continue cutting meat off the bones. Debone the other side. Carefully separate the skin from the keel. Find and remove small pieces of bone. De-bone the legs.
Article: Pruning azalea plants early will allow the plant's energy to be directed toward producing new growth. Assess your azalea to find dead branches and other spots that need trimming. Use a pair of hand clippers to thin the azaleas. Clip out any dead branches. Don't go overboard with this early-season pruning. Each healthy branch you cut away is a branch that could have produced beautiful spring flowers. If you want to drastically change the shape of your azalea, wait until later in the summer. Now is the time to reshape your azalea shrub if you wish. Cut long, stray shoots next to woody branches to retain the azalea's natural form. Trim back areas that seem too crowded to promote air flow and improve the look of the bush. Be sure you make careful cuts - don't use hedge clippers to trim the bush willy nilly. Don't prune too late in the year. Prune no later than 3 weeks after the blooms have gone - otherwise, you'll be cutting away next year's flower growth. If you have an azalea that has grown to large proportions and you're ready to cut it back, you can safely cut it to within a foot of the ground and it will grow back bushy and beautiful. Do it after the blooms of spring have faded, so the plant has time to reestablish itself before the next phase of growth.
Question: What is a summary of what this article is about?
Trim away dead branches in the spring. Do a light pruning after the blooms fade. Do a drastic pruning when necessary.