Shoutout to the old timer who told me to stop boning out whole chickens by feel

Read somewhere that most home cooks slice through the joint on a chicken instead of going around it. That extra pressure pushes juice right out of the meat before it even hits the pan. Same thing happens with pork chops, guys saw through the bone and wonder why the loin comes out like shoe leather. I started feeling for the soft spot between the bones with my fingertip first, then let the blade follow that gap. Sounds simple but it changed everything for me.