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Boning a Bird by the Glove Method

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
This method, which leaves the skin and meat of a bird in one piece, like a pouch, is convenient for stuffing (the bird need not be cleaned first). Boning by the glove method is suitable for large birds, such as turkey, and duck (shown here), but it is difficult with small birds.
  1. Pull back the neck skin and cut out the wishbone. Find the wing joint. Using short sharp strokes of the knife, and your fingers, half cut, half ease the breast meat and skin away from one side of the carcass. Keep the knife in close contact with the carcass so that the skin is not damaged.

  2. Locate the saber-shaped bone and pull it out. Continue cutting until you reach the wing joint, then sever it; repeat on the other side. Turn the bird over, backbone upward. The skin now lies on the backbone and will tear easily.

  3. Pull the meat and skin back from the carcass.

  4. Continue cutting, pulling the flesh from the bone and turning the carcass from one side to the other, working toward the tail end.

  5. When you reach the leg joints, sever them, leaving the bones attached to the meat and skin.
  6. Continue cutting until the carcass is separated from the meat and attached to the skin only at the breastbone.

  7. Pull the breastbone and carcass from the flesh. The leg bones may be left attached, or removed (see Completely boning).

  8. Turn the pouch inside out so the skin is on the outside. Cut off the tail skin and tie at the tail end, ready for stuffing.

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