Many people think that only experienced chefs can cut bones from chicken quickly, beautifully and without damaging the skin. However, this is not as difficult as it seems at first glance. A little patience, perseverance and accuracy will help you cope with this task.
It is necessary
chicken, sharp thin short knife, cutting board
Instructions
Step 1
Examine the chicken. Singe the feathers if necessary, then thoroughly wash and dry the bird with a paper towel. Slice the skin in the middle from bottom to top on the chicken breast. Use a knife to separate the meat from both sides of the sternum using your fingers. The shoulder and hip joints will become visible.
Step 2
To remove the bones from the wings, cut the tendons at the junction of the bones in the shoulder joints. Use your fingers to gently tear off the muscle fibers along the bone. Using a knife, detach the ligaments from the next joint, pulling the skin towards the distal part of the wing. Cut the joint in the middle and the humerus, connected to the chicken's skeleton, should be free of the skin and muscles. Likewise, free the second wing of the bird from the bones.
Step 3
Lay the chicken on its back and make an incision from the inside along the bird's thigh. Stretching the hole with your fingers, carefully cut the muscle tissue and tendons around the joints of the leg and spine. Try not to damage your skin. Then remove the meat from the drumstick and pull the skin off the bottom of the drumstick. The meat will turn out in a stocking. Tuck it back to form a leg. Likewise, cut the bone from the second leg of the chicken.
Step 4
Use a knife to gently peel off the skin along the back of the bird. The hen's skeleton is completely separated. Further manipulations can be made with the musculocutaneous part of the bird. She's ready for stuffing.
