Whats the easiest way to De-Bone a Whole Chicken?

How To De-Bone A Whole Chicken

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How To De-Bone And Butterfly A Chicken

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How To De-Bone A Whole Chicken

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Sure to please the eye and palate, a whole, roasted, boneless chicken, filled with a favorite stuffing or not, is ideal for easy no-fuss carving right at the table. Boning a whole chicken, or other poultry, is not difficult, once you've learned the steps involved, and have a basic idea of its bone structure.

The benefits to doing your own boning are many. With fewer hands on the product, there is less likelihood of any food-borne illness to develop. The less time the product spends waiting to be processed before it gets to you, the better guarantee of its freshness. It is much more economical to buy a whole chicken, with the added benefit of getting all those bones to make your own stock. Last but not least, finding a butcher to bone a whole chicken is difficult if not impossible.

Step 1

Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached.

Step 2

At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the wishbone. Continue cutting around and under the wishbone until it is free and can be pulled out with your fingers.

Step 3

Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.

Step 4

With short sharp strokes of your knife, keeping the knife close to the bones, cut the flesh and skin, carefully using your fingers to pull the flesh away from the carcass.

Cut through the ball-and-socket joints connecting the wing and thigh bones to the carcass, so that they are separated from the carcass but still attached to the skin. When step is complete on both sides, meat will be attached only along the ridge of the breastbone. Gently (the skin tears easily) pull to separate the breastbone and carcass from the flesh.

Step 5

Cut the flesh from the curved (saber) bone near the wing and remove the bone.

Step 6

The partially-boned bird with leg and wing bones left in, is now ready for stuffing.

Step 7

While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from the bone with the knife. Pull out the bone, using the knife to free it.

Step 8

Using a cleaver or thick-bladed cook's knife, cut off end of leg bone. Note: The use of a cook's knife for chopping through chicken bone is acceptable for this application but not recommended for cutting through other bone.

Step 9

Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is out.

Step 10

The whole chicken is now completely boned, with the skin intact and ready to be stuffed, rolled, and roasted.

you have to follow some steps to cut the chicken in following ways:

1)break the chicken into two halves from it's backbone just above the hip part.

2)take out the neck

3)divide the breast part of the chicken into two & pull both the breast flesh seperately in the direction inside out.

4)break the lower halves seperating two leg pieces.using a steak knife seperate the leg bone .

5)make slits in the flesh thus obtained & fill the bread stuffing.

special tip:boil the chicken first before deboning.it will b easier for you to to de-bone it & also you can use it's stock for further preperation of your dish.

Chicken stew. If you have a crock pot, this is super easy. cut up about 4 potatoes into 1 inch cubes. chop about 4 carrots or use a bag of baby carrots. put the chicken on top, season with salt, pepper and thyme. leave the bones, you can take them out later. chop up 1 large onion and 3-4 stalks of celery. Put them on top of the chicken. put more salt, pepper and thyme on top. Pour in 2-3 cans of chicken broth, enough to cover the chicken. Set the crock pot high for 6 hours or low for 10. If you want to add dumplings, follow the directions for dumplings on the side of a Bisquick box. Or you can serve over rice or noodles. I just made this tonight, even my picky son loves it, and we have leftovers to freeze.

How to debone a chicken for stuffing:

Gently boil it all the meat will fall off the bone.

(I think)

Julia childe has a video on this on the PBS website for her show?

She has video clips and I believe this subject is one but I can't remember for sure. You'll have to check it out.

get your self a pair of stainless steal scissors. they work great. i use them myself. poultry plants use them. my ma uses them to.