Step by step deboning technique
With a few practice runs, you’ll be able to do it yourself!
Prep Time20 minutes mins
Active Time0 minutes mins
Total Time20 minutes mins
Course: Meat & Poultry
Cuisine: International
Keyword: chicken, debone, knife skills, technique
difficulty: Advanced
Time: <30 minutes
Yield: 4 people
Calories: 310kcal
Remove the legs
Lay the chicken on its back.
Pull the leg a little from the body.
Make a cut through the skin between the leg and the body.
Cut to the bone and then pop the leg out of its sickle by twisting the joint before cutting all the way through the joint.
Divide the leg in two parts
Separate the wings from the breast.
Calories: 310kcal | Protein: 27g | Fat: 22g | Cholesterol: 108mg | Sodium: 101mg | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg