In order to cook chicken stuffed with mushrooms, vegetables or other stuffing, it is sometimes necessary to free the carcass from the bones. A huge plus of boneless chicken is that it will be much easier to cut it ready-made. The process of removing bones from a carcass will take you no more than 15 minutes, even if you have never done this before.
It is necessary
-
- cutting board
- sharp knife with a short blade
- bone bowl
Instructions
Step 1
Remove the chicken from the packaging. Chicken should be fresh, chilled or thawed. Cut off the tips of the wings. Place the chicken with its back up and cut the skin in the middle of the ridge, starting at the neck and ending at the tailbone. Leave the coccyx itself intact. Gently peel off the skin until the leg joint is exposed.
Step 2
Cut the tendons at the junction of the joint. These tendons connect the wings and thigh bones to the carcass.
Step 3
Unfold your chest. Gently use your fingers to separate the brisket from the carcass. The skin must be removed.
Step 4
Firmly grasp the thigh bone with your hand and use sharp and frequent movements to separate the meat from the bone up to the joint. Next, trim the meat along the contour of the joint and then free the bone from the meat until all the bone is free. The same is done with the second leg.
Step 5
The technique for cleaning the wing bones is the same as for the legs. Separate the meat to the joints, then release the joint. After that, you can pull on the joint and the meat will turn out like a stocking automatically.
Step 6
Now spread out the carcass and wrap the meat of the wings and legs inward. The chicken is now ready for stuffing or frying.
