That's really a good yield. Every so often I make a chicken/macaroni salad. The last two times I've done it, I've weighed the boned, skinned chicken and been surprised to see it come out to only about 33% of the weight of the raw, undressed chicken. Add in the weight of the skin for those of us who like to eat the skin, and the yield's still only a little under 40% of raw weight.
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