The Plunger - demonstrated by Scott "The Cluckbucket" Roth


1. Hold one end of a flat with both thumbs and index fingers and place the other end down on the plate. Basically, the wing is perpendicular to the plate = _|_.

2. Pinch a little bit and press down. All the meat and skin slides down to the bottom end, but it still hangs on a little bit to the bone tips.

3. Using the now-bare bones as a handle, dab the bunched-up meat into your dressing (if desired), and stick it in your mouth. 

4. Bite down lightly and pull on the handle. Shazaam! The good stuff pops off all at once. All meat and no bones. And most importantly, no nibbling!