How to Easily Debone a Chicken (with Deadly Chicken Recipe)

Step 5 Now for the legs and thighs.

The legs are a bit easier. It's not so tiny to feel for the joint.

Flip the chicken over so the breast side is up.

Pull the leg away from the rest of the chicken. Gently slice through the skin so we can see what we are working with.

At the store, you can buy thighs with the back bone still attached so the bones make T shape. We just want the meat. You can see the natural line between the thigh meat and the back bone. You'll cut down that line. In the middle is the thigh bone. We'll get to that in a second. Cut down on either side.

Bend back and pull up and you'll hear that joint separate. Cut into the joint that is now exposed and it's off.

You can leave the leg and thigh together for leg quarters but we'll separate them. Cut them like you did with the wing. Fold it up, feel for the joint, cut down into the joint then up through the joint and it's done.

To make it easier to skin, take a paper towel and grab onto the skin, especially the leg. Your hands are going to be very slippery.

Comments

[Blue Leopard]

Do you take the hip bone off with the thigh or do you leave it attached to the backbone? Also, do you leave the "oysters" on the hip bone?