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Name: Deboning a Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: See instructions

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INGREDIENTS

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INSTRUCTIONS

1. Using a 3 to 3 1/4 pound roasting chicken, remove the wings at the second joint and reserve. Lift up the skin of the neck to expose the flesh and, using the point of a small knife, follow the contour of the wishbone to get it loose. 2. Pull the wishbone out. 3. Place the chicken on its breast, and cut down the backbone to expose the meat. 4. Following the carcass with your knife, begin cutting the meat from the bone. Cut the joint at the shoulder. Cut on top and around the breastbone and on the other side. This is not really complicated; you simply separate the meat from the bone as you go. Do not worry about the leg, shoulder, and wing bones. 5. Remove the carcass in one piece. 6. Cut around the bone of the thigh to free it of meat. Holding the tip in one hand, scrape with your knife, "pushing" the meat from the bone. Separate the thighbone at the joint between the thigh and drumstick. The drumstick bone is left in. 7. With a large knife, cut the tip of the drumstick and... 8. "push" the flesh back to expose the bone. 9. Cut the tip of the wing bones. 10. You will notice that there are 2 fillets loose on the breast. Pull them off and position them lower than the breast, where there is no meat on the skin. Most of the surface should be lined with meat. Recipe by: La Technique by Jacques Pepin Posted to bbq-digest by PhantomBBQ@aol.com on Sep 8, 1998, converted by MM_Buster v2.0l.

NOTES

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Deboning a Chicken

See instructions

1. Using a 3 to 3 1/4 pound roasting chicken, remove the wings at the  second joint and reserve. Lift up the skin of the neck to expose the flesh  and, using the point of a small knife, follow the contour of the wishbone  to get it loose.    2. Pull the wishbone out.    3. Place the chicken on its breast, and cut down the backbone to expose the  meat.    4. Following the carcass with your knife, begin cutting the meat from the  bone. Cut the joint at the shoulder. Cut on top and around the breastbone  and on the other side. This is not really complicated; you simply separate  the meat from the bone as you go. Do not worry about the leg, shoulder, and  wing bones.    5. Remove the carcass in one piece.    6. Cut around the bone of the thigh to free it of meat. Holding the tip in  one hand, scrape with your knife, "pushing" the meat from the bone.  Separate the thighbone at the joint between the thigh and drumstick. The  drumstick bone is left in.    7. With a large knife, cut the tip of the drumstick and...    8. "push" the flesh back to expose the bone.    9. Cut the tip of the wing bones.    10. You will notice that there are 2 fillets loose on the breast. Pull them  off and position them lower than the breast, where there is no meat on the  skin. Most of the surface should be lined with meat.    Recipe by: La Technique by Jacques Pepin    Posted to bbq-digest by PhantomBBQ@aol.com on Sep 8, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.