I’m sure there are technical ways to do this but I just do it the way I like. When I de-bone a chicken, my goal is to get all the meat off. I don’t go for presentation points because I’m just going to chop it up and use it in a recipe anyway. Now, if you were going to make fried chicken or something where you need whole pieces of uncooked chicken…then that’s a different story. Check out this link on how to do that.
So here goes… I start with a whole chicken that I have boiled. (I freeze the broth for later use.)
I start by removing the breasts. I usually just cut these off with a knife. Then I use two forks to remove the rest of the meat from the bones leaving as little as possible behind.
|Breasts and white meat|
I don’t like dark meat so I separate that for Mr. Right (he likes it) and keep the white meat for me. Be sure to remove all the skin, also. It will peel off very easily.
It’s a simple process. Leave nothing behind...