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How to... Bone a Chicken
Appears in
By Lulu Grimes
Published 2009
Some special-occasion recipes call for a chicken to be boned and then stuffed and rolled for spectacular presentation. These dishes are usually served cold.
Method
- Pull the flap of skin from the neck down around the shoulder to expose the wishbone and joint where the wing bone joins the shoulder. Carefully cut around the wishbone and snap it out.
- Turn the bird over. Cut through the joints between the wings and backbone but leave the wing bones in.
- Remove the shoulder bones by scraping away any flesh and cutting though the cartilage that joins them to the breastbone. Pull on the shoulder bones: they are attached together but both ends should now be loose.
- Once the shoulder bones are out, use your knife to scrape down the bones of the carcass, making sure the flesh comes away in one piece. Angle the blade of the knife towards the bones so it doesn’t slip and cut through the flesh.
- When you reach the legs, pull the thigh bones out of their sockets. Leave the bones in the legs to give them more definition when cooked.
- Carry on scraping down the carcass until you reach the bottom. Sever the cartilage at the bottom of the breastbone on one side and cut through the bottom vertebra on the other. You should now be able to lift out the carcass.
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