Object 58 [of 66] – Poultry shears Julia offers detailed instructions on disjointing poultry (not for the faint of heart) in Mastering the Art of French Cooking Vol. II (pp. 312-315.) A number of implements are necessary to do the job right: sharp knives, cleaver, mallet, and poultry shears, which she recommends for cutting the fatty skin into small pieces for rendering. Julia kept these shears, along with other cutting tools like the Schnittfix II, on a pegboard hook near the butcher's block. 
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