Ok, we made a video instead of trying to write it all step-by-step with photos.  I still might do it and gif the photos.  Just limited in time lately (well, really almost always!).

My youngest son, 6 years old, decided to get into the video (part 2) and I’m  going to just leave him in… too time consuming to edit it all out and it shows the normal situation in our house (kids running around and interrupting conversations, etc). 

The bones were all saved for a stock.

And reasons for de-boning:
*mostly because it’s faster and the thighs and breast take same time to cook, keeping breast moist when thighs are done all the way through.
* also great for marinating: flavors will penetrate more of the meat this way (in a shorter period of time).