How to Bone a Chicken, Turkey, or Other Bird
By Kyle Phillips, About.com Guide
Trim the Meat From the Carcass
Work back along the rib cage, turning the chicken inside out as you go.
You are now ready to trim the meat from the carcass. Using your shapert, finer knife, trim the meat along the ribs, pushing the chicken flesh back as you go; the effect will be rather like turning a sock inside out. Be careful during this phase to keep the point, and blade, of the knife pointed towards the carcass lest you inadvertantly puncture the skin.
Prev
- Begin with a Bird
- Cut the Wing Tips
- Work the Skin Back to the Shoulders
- Cut Through the Shoulder Joint.
- Scrape the Meat from the Bones
- Pull the Wing Bone Out and Cut it Free
- Pull the Skin a Little Further Back over the Breast, to Expose the Wishbone
- Cut the Wishbone Free
- Trim the Meat From the Carcass
- When you Come to the Legs, Dislocate the Hips
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