{"id":1252,"date":"2020-08-03T07:23:00","date_gmt":"2020-08-02T23:23:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=1252"},"modified":"2023-03-11T21:15:09","modified_gmt":"2023-03-11T13:15:09","slug":"debone-a-chicken","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/debone-a-chicken\/","title":{"rendered":"How to Debone a Chicken"},"content":{"rendered":"\r\n
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It looks like an impossible task but it doesn\u2019t require muscle or stress. We\u2019ll explain step by step how to master this technique and by the end of this \u201cclass\u201d, and with a few practice runs, you\u2019ll be able to do it yourself and wow your friends!<\/p>\r\n\r\n\r\n\r\n

How to debone a chicken breast<\/h2>\r\n

If you are able to only buy the chicken breast, remove the skin and than cut lenghtwise with a chef knife along one side of the breastbone. Cut along the other side of the breastbone to separate the bone from the second fillet. You might have to use a little bit of a scraping motion to take all the chicken meat off the bone.<\/p>\r\n

How to debone chicken legs<\/h2>\r\n

Put the chicken leg skin-side down on the cutting board. Use a sharp knife to remove the bone from the upper end of the leg. Making small insicions along the bone will help to expose it more easily and being able to go underneath the bone and remove it by pulling it down.<\/p>\r\n

How to debone a chicken thigh<\/h2>\r\n

Chicken thighs have only one bone. You can push away the chicken meat wiht your hands and than slice or scrape with a sharp knife along both sides of the bone. Once exposed, make an incision underneath and cut out the bone completely.\u00a0<\/p>\r\n

How to debone chicken drumsticks<\/h2>\r\n

We personally don’t really debone drumsticks as we like to make little ‘popsicles’ from them before grilling or roasting them and serve them as fingerfood. But everything is possible and so it’s best to start by making an incision around the highest end of the bone. Then push the skin down by with your hands and use a sharp knife to crape around the bone without cutting the meat or the skin. It is a bit of work but once the bone is released you can easily stuff the drumsticks or cook them just like that.<\/p>\r\n

Why debone or break down a chicken yourself?<\/h2>\r\n\r\n\r\n\r\n

Money saving<\/h4>\r\n\r\n\r\n\r\n

Whole chickens are much cheaper, usually the price is to compare with the price of 2 attractively packaged chicken breasts. There are hundreds of recipes with chicken and we’ll share a variety of them but keep in mind that we only started this blog and more recipes will gradually appear.<\/p>\r\n\r\n\r\n\r\n

Diversity<\/h4>\r\n\r\n\r\n\r\n

Most people we know will only buy breasts or legs to cook with. However, It is amazing how the entire chicken can be used in a variety of dishes. The carcass and the skin to make stock and soup, the meat to fry, shred, roast or on a barbecue.\u00a0<\/p>\r\n\r\n\r\n\r\n

Deboning vs breaking down<\/h4>\r\n\r\n\r\n\r\n

Deboning is literally removing all the bones from all the pieces of the chicken. Breaking down is turning it into the various parts and pieces with bones still attached. We are going to describe how to debone and breakdown the chicken. This technique can also be used for a whole cooked chicken.<\/p>\r\n\r\n\r\n\r\n

Get your knives ready and start practicing! You might want to check our review about knife sets<\/strong><\/a>. On Friday we will share a recipe where you can apply this technique.<\/p>\r\n\r\n\r\n

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Step by step deboning technique<\/h2>\n
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With a few practice runs, you\u2019ll be able to do it yourself!<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Active Time<\/span>0 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Meat & Poultry<\/span><\/div>
Cuisine: <\/span>International<\/span><\/div>
Keyword: <\/span>chicken, debone, knife skills, technique<\/span><\/div>
difficulty: <\/span>Advanced<\/span><\/div>
Time: <\/span><30 minutes<\/span><\/div><\/div>\n
Yield: <\/span>4<\/span> people<\/span><\/span><\/div>\n
Calories: <\/span>310<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>