Completely Boning

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
A bird is often completely boned to stuff and roll. Follow the directions for partially boning a bird, then proceed as follows:
  1. Holding the outside of the wing bone in one hand, cut through the tendons and scrape the meat from the bone. Pull out the bone, using the knife to free it.

  2. Holding the inside end of the leg bone, cut through the tendons attaching the flesh to the bone. Use the knife to scrape the meat from the bone, pushing it away from the end of the bone as if sharpening a pencil. Cut the bone free of the skin. If any sinews still remain in the leg, cut them out.

  3. Repeat on the other side, then push the leg and wing skin side out. Place the completely boned bird on a board; most of the skin will have meat attached to it.