Boning a Chicken

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Boning a Chicken

For the purpose of stuffing, and to make carving simple, it is essential to bone a chicken. Use a sharp knife with a short blade. Work in short, scraping movements, keeping the knife against the bone at all times, to leave the carcass clean.

1. Remove any trussing string. Cut off the wing tips (pinions) and discard. With a short-bladed, sharp knife, cut the skin along the underside (backbone) of the chicken. Carefully work the skin and flesh away from the carcass with the knife until the leg joints are exposed.

2. Cut the sinew between the ball and socket joints. This sinew joins the thigh bones and wings to the carcass.

3. Holding the rib cage away from the chicken body, carefully scrape the breastbone clean and cut the carcass away from the skin. Take great care not to cut through the skin, or the stuffing will burst out of the hole.

4. Take hold of the thigh bone in one hand, and with the knife scrape the flesh down the bone to the next joint.

5. Cut around the joint and continue cleaning the drumstick until the whole leg bone is free. Repeat with the other leg and both the wings. Lay the chicken flat and turn the flesh of the legs and wings inside the chicken. Flatten the flesh neatly so the bird is ready to stuff.

HANDLING RAW POULTRY
Raw poultry may harbor harmful organisms, such as salmonella bacteria, so it is vital to take care in its preparation. Always wash your hands, cutting board, knife and poultry shears in hot soapy water before and after handling poultry. If possible, use a cutting board that can be washed at a high temperature in a dishwasher, and always keep a cutting board just for the preparation of raw poultry. Thaw frozen poultry completely before cooking.

Chicken Recipes

Boning a Chicken