Deboning a Whole Chicken: A Quick Step-by-Step Guide

Tools You Need

• Sharp boning or paring knife

• Cutting board

• Kitchen shears (optional)

• Gloves (optional for grip and safety)

• Bowls for meat and bones

Step 1: Prep the Chicken

• Place the chicken breast-side down on a clean cutting board.

• Pat dry with paper towels for better grip.

Step 2: Remove the Backbone

• Using kitchen shears or a sharp knife, cut along both sides of the backbone from tail to neck.

• Remove and save the backbone for stock.

Step 3: Flatten the Bird (Spatchcock)

• Open the bird and press firmly on the breastbone to flatten it.

• This provides easier access to internal bones.

Step 4: Remove the Breast Bone and Rib Cage

• Make a shallow cut along the center breastbone.

• Gently work your fingers and knife under the bone structure.

• Carefully lift out the entire breastbone and rib cage.

Step 5: Detach Wing Bones

• Cut at the joint where the wing meets the breast.

• Remove the bone while keeping the surrounding meat and skin intact.

• Wing tips can be removed or left on based on your recipe.

Step 6: Debone Thighs and Drumsticks

• Flip the bird to access the legs.

• Cut along the length of each bone to expose it.

• Gently work the knife around each bone and lift it out.

Step 7: Final Trim & Inspection

• Remove any excess fat, cartilage, or sinew.

• Double-check for small bone fragments.

• You now have a fully boneless chicken!

Optional: Portion the Meat

• Split the breasts down the middle for two fillets.

• Separate thighs and drumsticks into individual pieces.

• Dice or slice meat for recipes like stir-fry or skewers.

CT Tips

• Keep your knife razor sharp for precise, safe cuts.

• Use smooth, confident strokes—avoid sawing motions.

• Let the bones guide you: cut along them, not through them.

• Practice makes perfect—each chicken gets easier!

THE MEATERY - Butcher & Eatery “Cut with Confidence. Cook with Passion.”