Debone a Chicken

Place the raw chicken breast up on a board, with the parson’s nose facing you, and cut down along the spine with a sharp knife, following the ribcage, to remove the breasts. Do the same with the thighs, so that you have four pieces from each chicken. Cut the drumsticks and wings off to grill later if you like, and keep the carcasses to make stock. Remove the thigh bones with a small knife. I usually remove the skin from the thighs, as the meat is dark and already contains a little fat.