How To Bone A Chicken

Ingredients

Method

Begin by removing the legs. To do this, cut all the way around the thigh where it joins the body, bend the leg back to snap it out of its joint and cut it loose. Repeat with the other leg.

To separate the legs from the thighs you bend the leg and thigh to identify where the joint is and cut through it. You can then remove the foot by snapping it at the joint and cutting through it with a knife.

Cut the tips of the wings off.

To remove the breast, cut all the way down one side of the breast bone, then slice the fillet away from the bone making small slices with the last inch on a boning knife. Slice through the joint where the wing meets the body and remove the skin from the wing. This is called a supreme.

Another way is to cut the wing off at the joint first, then remove the fillet at described.

Boning a whole chicken in this way can save you money as you end up with 2 fillets, 2 legs, 2 thighs, and a carcass and wing tips for stock.