how to bone a chicken
How to Debone a Chicken
Boning a chicken on your own is more economical than buying boneless chicken from the market. Go through this article for some easy tips to debone a whole chicken.
All you have is a whole uncut chicken, when the recipe calls for boneless pieces. In such a situation, debone the chicken on your own, rather than rushing to the supermarket for boneless cuts. Removing bones from a whole chicken is not as difficult as you think. In order to debone a chicken, you need a good cutting board and boning knives.
- First of all, remove the wing tips and keep them aside. They can be used along with the bones for making chicken stock. The drumette can be used after removing the bones.
- The next step is to remove the legs (both thighs and drumsticks) from the body. You have to make a deep cut through the joint, where the leg meets the body. Now twist and pull the leg so that the thigh bone separates from the socket. Cut off the remaining flesh that binds the leg to the body. Remove the other leg too.
- Place the chicken leg on the cutting board, with the meaty part facing downwards. Feel the bone with the knife and make a slit on the chicken leg along the length of the bone. Carefully detach the flesh from the bone and keep the bones aside with the wing tips.
- Place the chicken on the cutting board with the breast side facing upwards. Feel the breastbone with the knife and make two cuts along both the sides of the breastbone. Remove the cartilaginous bone carefully.
- Guide the knife through the contours of the rib bones and remove the flesh on both sides. You can now detach the whole chicken breast.
- Turn the chicken, so that its back faces you. You have to carve out the flesh from both sides of the spine in a careful manner. Don't forget to cut out the round piece of flesh called the oyster, which is located behind the hollow of the hip socket in the back.