Chicken is delicious , but how to deal with a chicken . When we clean a live chicken and leave a whole chicken without feathers , what should we do next ? Although using a whole chicken may be the most economical way to prepare poultry dishes , it can be a bit daunting when trying to figure out how to get the meat you need. But you don’t have to feel overwhelmed . Don’t worry , I will teach you step by step today .

Step-by-step instructions on how to debone chicken

I will tell you two ways .

First

Step 1: Place the chicken. Place the chicken flat on the cutting board with the legs spread out. Step 2: Holding the knife Hold the knife with your dominant hand and bring the handle of the knife close to the blade with three fingers: your middle finger, ring and little finger. Wrap your index finger around one side of the blade while placing your thumb on the other side. Step 3: Cut the joints Pull out the wings on both sides of the bird and cut off the tips at the joints. Step 4: Make the first cut Grab the end of the chicken leg and cut between the top of the leg and the breast. Step 5: Expose the joints Apply downward pressure and continue to draw a line along the skin and flesh of the leg (including thighs and chicken legs) until the joints are exposed. Tip When trimming chicken, don’t try to get the job done in one slice-use a series of shallow cuts for maximum control. Step 6: Loosen the switch joints Use the other hand to twist the thigh back until the joints loosen. Step 7: Release the leg Use your knife to release the leg along the breast line from the tail to under the wingtip. Step 8: Cut the leg short Cut the leg down from the top of the thigh bone. Step 9: Cut the meat Put the legs upright and start cutting the meat from the bones. Make a series of cuts, often turning the bones, pulling the meat while walking. Step 10: Continue cutting Trim around the knee joint and continue cutting along the bone to loosen and release the meat, all the way to the end of the chicken leg. Put the bones on one side and the meat on the other side. Step 11: Turn the bird Turn the bird sideways so that its wings are closest to you. Step 12: Separate the wing. Insert the knife behind the wing joint and cut forward to separate the wing from the body. Step 13: Release the breast Continue to draw a line diagonally forward to release the breast from the bone below until the entire part is released. Step 14: Separate the wings. Cut the meat and tendons along the edges of the wing joints, connect the wings to the chest, and then separate the two pieces. Put the wings on one side, the leg bones, and the breast meat on the other side. Tip Use chicken carcasses to make chicken soup. Step 15: Cut as needed. Boneless thighs and breasts can now be sliced, dice, chopped or filled

Second

The first is the overall cutting

1.Place the chicken breast down and the legs facing you. Find the backbone that extends straight down from the middle.

2.Start cutting along the entire length of the chicken along one side of the spine. Do the same thing on the other side to completely remove the backbone.

3.Make a 1/2 inch incision in the cartilage in front of the keel.

4.Fold the chicken out and open the keel.

5.Use your fingers to break the delicate skin on both sides and pull it out to take out the keel.

6.Turn the chicken over.

7.Cut off the middle position where the keel used to be, and cut the bird in half.

8.Separate the thighs from the breasts by cutting the joints.

Then part of the cutting

How to boneless chicken breast :

Cut off the wing tips. throw away. Separate the wings and chest at the “shoulder” joint. Take out the ribs. throw away.

How to boneless chicken thighs

Score the legs around the “handles” of the drumsticks. Use your knife to scrape the meat off the bone. Cut the meat to the bones. Slide the meat down and remove the bones. Discard the bones.

How to boneless chicken thighs

Scratch the thigh bone. Use your knife to scrape the meat off the bone. Remove the thigh bone by cutting the meat that is still attached. Discard the bones.

The two methods have been given to you, you can choose the one you like to practice

Wusthof Classic 6″ Flexible Boning Knife

FEATURES

Fully forged, full tang high-carbon stain resistant stainless steel with bolster

Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention

58 Rockwell Hardness; 14° blade angle on each side offers superior sharpness

Triple-riveted Polyoxymethylene (POM) handle resists fading and discoloration

Trident logo on the handle is permanent and wear-resistant

Made in Solingen, Germany with a lifetime warranty

DESCRIPTION

The Wusthof Classic Flexible Boning Knife’s narrow, curved blade enables the knife to move cleanly along bones for precise cuts making it easier to trim fat and separate the meat from the bone. Features a thin flexible blade that allows for filleting with minimum waste. The straight edge offers a smooth, clean, exact cut and can be used on a wide variety of meats, cooked or uncooked.

Wusthof Classic full-tang knives are precision forged from a single piece of exclusive Wusthof high-carbon stainless steel. The handle design is made of a highly durable synthetic material known as Polyoxymethylene (POM), which features a tighter molecular structure to resist fading and discoloration. Each Wusthof Classic knife features a computer controlled cutting edge to ensure the final edge of the blade is precise and uniform from the tip to the heel. The Wusthof PEtec angle and tapered cutting edge reduces drag when slicing foods, allowing for seamless and effortless cutting. Each knife blade is completely buffed and polished by hand. Wusthof Classic knives are made in Solingen, Germany with a lifetime warranty.

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● The complete knife set contains all kitchen knives.

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