Boning a Chicken

There are plenty of books and magazines that tell you how to bone a chicken; I won't attempt to repeat them here. I will tell you that I like the method where you cut the meat away from the carcass rather than the other way around, leaving an intact carcass with two halves, like this:

There you have it: the first photo brought to you by trans Fatty Blog. If you're looking for glossy pictures of perfectly-plated food, you've come to the wrong place. This site is all about process.

For best results, use a flexible knife designed for boning, but in a pinch almost any sharp knife will do. Often it's more a matter of pulling the meat away from the carcass rather than actually cutting it. Start by cutting the meat from the breast bone on one side, working gradually until you expose the joint that attaches the wing to the body. If you can't find where that is, grab the wing with one hand and use the fingers of your other hand to explore along the wishbone until you find where they meet. If necessary, rotate the wing in its socket to figure out exactly where to sever the joint.

Continue toward the leg, pulling or cutting the meat free as you go, and twist or cut the thigh free from the body. Really it's more a matter of doing than reading; once you try it a few times you'll be fine.

The two halves can then be broiled or roasted whole, or cut further to yield your classic chicken pieces for frying. And don't forget to freeze the bones for stock.

Comments

[ellen]

I enjoyed reading your rich information about how to prepare whole chickens, which I happen to prefer over the cut pieces. I also prefer dark meat to white breats. Add some good recipies for chicken. I'm always looking.

[seftacita]

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