How to Debone a Chicken

First you cut out the backbone,
then you feel where the leg and thigh
bones connect at the joint. This is where 
you break them. You work your way in, 
loosening flesh from where it's fastened. 
Carefully you lift the whole, a cage or hull; 
or an instrument that once hinged open 
and shut, levered by wings. Now you clean 
the interior and fill it with something 
fragrant called a farce—as if cramming it full 
with stuffing restores some semblance of itself. 
You turn it over, tie the open flaps with twine. 
Just as you might do after touching another body, 
you rinse your slick-stained hands at the sink.