Deboning a whole chicken may seem intimidating but it’s an essential skill for any home cook. With the right techniques tools, and a bit of practice, you’ll be able to debone a chicken smoothly and efficiently. This step-by-step guide will walk you through the entire process so you can debone chicken like a pro!
Why Debone Chicken?
There are several benefits to debone chicken yourself rather than buying pre-deboned chicken
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More options for recipes: Boneless chicken is incredibly versatile. You can stuff, roll, slice, cube, etc. after deboning.
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Better flavor: Deboning yourself allows you to control the amount of meat that stays on the bone for making stock. More meat = more flavorful stock.
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Cost savings: Deboning whole chickens yourself is cheaper than buying boneless skinless chicken breasts.
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Deboning a chicken is a cool skill that will make you look better in the kitchen.
Chicken Deboning Supplies
Deboning chicken requires just a few essential tools:
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Sharp boning knife: A thin, sharp, and flexible blade works best to easily maneuver around bones.
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Cutting board: You’ll need lots of surface area to spread out the chicken.
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Kitchen shears: Makes cutting through joints and cartilage easier.
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Meat mallet (optional): Can be helpful for flattening/tenderizing the meat after deboning.
Step 1: Remove the Wings
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Place the chicken breast side down and remove the wings by cutting through the joints where they meet the body.
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Bend the wing backwards and forwards to locate the joint, then cut through it.
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Set aside wings for later deboning.
Step 2: Remove the Backbone
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Turn chicken over and locate backbone running down the center.
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With knife, slice alongside entire length of backbone to remove it.
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Scrape knife against the ribs to detach any excess tissue.
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Reserve backbone for making stock.
Step 3: Remove the Breastplate
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Flip chicken over and feel for breastbone/keel bone.
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Insert knife into the center and cut down keel bone.
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Run knife under bone, loosening meat, and pry bone up and out.
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Cut through cartilage at the base of the bone to remove.
Step 4: Separate Thighs and Legs
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Flip chicken and locate joint connecting thigh to body.
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Cut through joint between thigh and carcass.
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Repeat on other side to remove both thighs.
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Cut through knee joint to separate drumstick from thigh.
Step 5: Debone Thighs
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Make an incision along bone running through the thigh.
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Use tip of knife to detach meat from bone.
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Grab bone end and peel bone away from meat.
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Remove any extra cartilage or fragments left behind.
Step 6: Debone Drumsticks
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Slice halfway down drumstick bone.
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Pull meat away from bone until the joint.
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Cut through joint to remove bone completely.
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Slice off any cartilage remaining.
Step 7: Remove the Wings
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Grab wing tip in one hand and drumette end in the other.
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Pop out and break wing joint before discarding wing tip.
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Make an incision halfway down drumette bone.
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Detach meat from bone and peel off bone.
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Cut out second smaller bone.
Step 8: Final Trimming
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Inspect chicken for any remaining bones or cartilage. Remove any bits.
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Trim off any loose skin or unwanted fat deposits.
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Pound chicken with meat mallet to even out thickness.
And that’s it! With the bones removed, the chicken is ready for any recipe needing boneless meat. From easy weeknight dinners to fancy stuffed entrees, the possibilities are endless. Master this invaluable technique and transform the way you cook chicken forever.
Frequently Asked Questions about Deboning Chicken
Here are answers to some common questions about the process of deboning a whole chicken:
What’s the best chicken to debone?
Whole chickens that are 2. 5-4 lbs work best. Larger chickens can be tougher and harder to maneuver. Don’t buy chickens that have already been injected with a solution that can make bones slippery.
Does it matter if the chicken is raw or cooked?
When the bones are still soft, it’s easier to take the chicken apart. It’s hard to debone cooked chicken because the bones stay firmly embedded in the meat.
What are the most difficult parts to debone?
It can be tricky with the wing bones and cartilage close to the thigh joints. Take your time, be careful with the knife, and have kitchen shears on hand.
What should I do with the bones after?
Reserve the back, breastbone, wing tips and any other bones for making homemade chicken stock. Simmering bones yields a nutrient-rich broth perfect for soups, stews and more.
How long does it take to debone a whole chicken?
With practice, you can debone a small chicken in 10-15 minutes. Your first attempt will likely take closer to 30 minutes as you get the feel for it.
Deboning chicken is an indispensable skill for home cooks to have. Follow these steps and tips, be patient, and have your knife handy as you learn. Soon you’ll be able to quickly and efficiently debone chickens for all your boneless chicken recipes. What will be the first dish you’ll make after debone your next bird?
