How to Bone a Chicken, Turkey, or Other Bird, Part 2
By Kyle Phillips, About.com Guide
Now that the legs are freed from the carcass, continue trimming along the carcass, keeping the point and cutting edge of the knife pointed towards the carcass rather than the skin, until you reach the tailbone. Sever the spine at this point and you will have separated the carcass from the chicken.
Prev
- Cut Through the Hip Joints to Separate the Legs from the Carcass
- Finish Freeing the Carcass
- Trim and Scrape the Meat from the Leg Bones
- And Then Cut Them Free
- An Alternate Technique for Boning the Legs
- Once you have freed the drumsticks, dislocate the hips.
- Trim and Scrape the Meat from the Bones
- Separate the Carcass from the Chicken
- Turn the Chicken Right-Side Out
- Done!
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