Chicken Deboning
5m
Learning the skill of deboning a whole chicken unlocks a realm of culinary possibilities in your kitchen. By carefully removing the bones, you can transform the chicken into versatile boneless cuts of meat that lend themselves to an array of dishes.
Whether it's succulent chicken breasts, flavorful thighs, or tender drumsticks, the boneless cuts offer flexibility and an unlimited range of recipe options. From stuffing and grilling to roasting and stir-frying, you have the freedom to explore an endless culinary repertoire that caters to your personal preferences and culinary ambitions.
Remove the wing tips of 1 whole chicken by cutting at the joint
Make a small incision against the breast to reveal the wishbone. Run the knife closely around the bone. Release it with your fingers by holding both sides and pulling it out towards you
Cut along both sides of the breast bone
Remove the breast by cutting along the breast plate, as closely as possible to the bone. Make sure not to knick the breast meat while separating
Continue to separate the breast by rotating the chicken to get a better angle. Repeat the process on the other side of the chicken
Remove the backbone by carefully cutting along the area connected to the meat. Be careful to cut as little meat as possible
Debone the thighs by making an incision along the bone. Cut around the bone to separate from the meat. Scrape the meat away and cut along the ball joint. The chicken is deboned
Yield 1 unit
Whole Chicken
1