Are you cooking chicken at home for the surprise party you organized for your beloved and seem to (unfortunately) stuck right at the first step - that of de-boning the chicken? Do not worry! This is where we will come to your rescue. How? In this article, we provide you with step-by-step instructions as to how to bone a chicken at home. There are many people like you who find it very difficult to de-bone a chicken. However, the steps given in the following lines will make the tricky task easy for you, allowing you to complete it at the snap of your fingers. So, now you can be sure to win all the accolades for that sumptuous chicken recipe you are about to prepare.
Debone A Chicken At Home
- Sharpening Steels
- Boning Knives
- Cutting Boards
- Whole Chicken
- First of all, you would have to cut off the wings of your chicken, at the first joint. Make sure to keep the drumette attached.
- Now, make a cut in the skin of the chicken, between its leg and body.
- Hold the chicken with the body in one hand and the leg and thigh in the other.
- Pull the leg toward you in such a way that the thigh bone pops completely out of its socket.
- Holding the chicken by the leg, cut through the flesh between the thigh bone and the body socket, separating the drumstick and thigh in the process.
- Repeat the four steps mentioned just above, with the other leg of your chicken as well.
- After removing the legs, lay the chicken on its back, in such a way that the breasts are facing you.
- Locate the breastbone, which separates the two breasts, right at the very top. Make a long incision on both sides of the breastbone.
- Beneath the breastbone, on both sides, you will find the rib cage and wishbone. Use the tip of the knife to follow the rib cage and carefully cut away the breasts, from the ribs.
- After removing both the breasts of you chicken, turn over its frame, so that the back is exposed.
- Cut out the little nugget of tender meat, called the oyster, located behind the hollow of the hip socket in the back.
- To cut out the leg and thigh bones, lay each leg on the cutting board in a way that the meatier part faces down.
- Use the knife to cut down to the bone and then make a deep split that follows the bone for its entire length. Use the tip of the knife to carefully cut the flesh away from the bone.
- Save all bones of the chicken, including wing tips, for the purpose of making stock.
- Always make use of a sharp boning knife, while cutting the chicken. As far as possible, stay away from the serrated ones.
- Before as well as after boning the chicken, wash all the equipments and cutting surfaces that you have made use of.