Chicken Leg Deboning
Learning how to debone chicken opens a new world of culinary possibilities. This skill will teach how to debone a chicken leg, more specifically.
After deboning, the leg becomes this extremely versatile boneless cut of meat that can be cooked in various ways. It can be grilled, roasted, used on skewers, or fried.
Place 1 chicken leg on a cutting board with the skin-side down, and identify the bone in the middle of the thigh. With a sharp knife, make two incisions around the bone until it becomes visible, trying not to damage the meat
Find the bone in the middle of the drumstick and gently cut around it until the bone is completely visible
Cut around the top of the bone from the thigh to separate it for the meat, and start scraping the meat away
Continue to scrape the meat away from the bones going towards the end of the drumstick. Leave the joint in the middle intact, and cut around the final joint of the drumstick to separate it from the meat
Carefully cut around the joint that was left in the middle to separate it from the meat
Cut off any bone or cartilage fragment, and trim off the excess skin
The chicken leg is deboned
Yield 1 unit