In order to cook chicken stuffed with mushrooms, vegetables or other filling, it is sometimes necessary to free the carcass from the bones. A huge plus of boneless chicken is that it will be much easier to cut it ready-made. The process of removing bones from the carcass will take you no more than 15 minutes, even if you have never done this before.
Pick your recipe
You will need
-
- cutting board
- sharp knife with a short blade
- bowl for bones
Instruction manual
1
Remove the chicken from its packaging. The chicken should be fresh, chilled or thawed. Trim the tips of the wings. Position the chicken with its back up and cut the skin in the middle of the ridge, starting from the neck and ending in the coccyx. Leave the tailbone intact. Carefully peel off the skin before exposing the leg joint.
2
At the junction of the joint, cut the tendons. These tendons connect the wings and bones of the thighs to the carcass.
3
Flex your chest. Gently, helping with your fingers, separate the sternum from the carcass. The skin must be removed.
4
Grasp your thigh bone tightly with your hand and with sharp and frequent movements separate the meat from the bone all the way to the joint. Next, cut the meat along the contour of the joint and then free the bone from the meat until all the bone is free. The same thing is done with the second leg.
5
To clean the bones of the wings, the technique is the same as for the legs. Separate the meat to the joints, then free the joint. After that, you can pull the joint and the meat will turn out like a stocking automatically.
6
Now lay out the carcass and wrap the meat of the wings and legs inward. Now the chicken is ready for stuffing or frying.
note
In the process of freeing the carcass from the bones, try to keep the knife as close to the bones as possible. This way you will lose less meat when removing bones.
To avoid the propagation of dangerous Salmonella bacteria, wash your hands, knife and cutting board with warm water and soap before and after cutting the carcass.
Useful advice
You can make a wonderful broth from the bones that you extract from the chicken.
The boneless carcass can be stuffed with the following mixture: nuts, mushrooms, apples and bell peppers. Bake in the oven until cooked. You and your guests will be delighted with this dish! There are other options for stuffing - it all depends on the preferences and fantasies of the cook. Do not be afraid to experiment.