Boning a chicken

AT A GLANCE

  • Serves 4 people

It takes about 20 minutes to separate flesh from bone but the result is a beautifully presented chicken that can be roasted, grilled or barbecued.

  • 1 organic chicken (1.8kg)
01   Place chicken, breast-side up, on a cutting board. Use a boning knife to trim neck. Stretch out wings and cut off at joint closest to body, between ball and socket. Discard wing tips.
02   At the neck, pull skin back and slide knife along the underside of the wishbone, cut around and under, and pull out with fingers.
03   Turn bird over, breast-side down, and cut along either side of spine from tail to neck.
04   With short sharp strokes of your knife and keeping knife close to bones, separate flesh from carcass on both sides of spine.
05   Use the tip of your knife to find and cut through ball-and-socket joints of wing and thigh bones that connect to carcass. Dislocate them so they’re separated but still remain attached to skin on both sides.
06   Gently separate breastbone and carcass from the flesh (be careful as skin tears easily).
07   On both sides, cut flesh from curved (saber) bone near wing to remove. Holding wing bone from the flesh side, cut through tendons and scrape meat from bone using knife. Pull out bone, using knife to free it, then reposition so skin-side is facing out.
08   On both sides, hold leg bone from inside bird, cut through tendons and scrape meat from bone using knife. Pull out bone with knife, then reposition with skin-side facing out.
09   Deboned chicken is now ready for pan-frying or grilling. Season to taste first. Alternatively, refrigerate until required.

Topics:

MASTERCLASS, CHICKEN, MODERN AUSTRALIAN, MAIN, WINTER, HOW-TO

Recipe:

EMMA KNOWLES

Photography:

ANSON SMART

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2008

Aug 2008

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