Karen Dudley

Debone a chicken breast

Preparation info
    • Difficulty

      Easy

Appears in
top 1000A Week in the Kitchen
A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

We cook chicken breasts deboned but with skin on so that they retain their moisture. It is preferable to slice the cooked chicken breast when it has cooled slightly.

Method

Place the chicken breast portion on the cutting board. If you examine the breast, you will see the bone and cartilage of the breast bone. There is a rounded end and a pointy end of the breast