In article <1i2ed7o.sbvkfe1ghlfb4N%azazello@koroviev.de>, azazello@koroviev.de (Victor Sack) wrote:
[snip]
>Umm... Most Michelin 3-star restaurants serve Bresse chicken, at least
>occasionally. When they do, it is often enough whole chicken for two
>persons, sometimes served "en deux services" (in two courses). At the
>very least, legs are almost never served boned. Needless to say, most
>people eat them with a knife and fork, which is very easy indeed.
[...]

But you miss out on some of the good bits if you don't pick up the leg
for a final slurp. (Of course, etiquette demands use of only one hand
when you do this -- and, if in India, don't use the left. ;-)

Cheers, Phred.

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