If you're a keen hunter who likes to eat your animal of prey you will almost certainly have to debone the animals. Alternatively you can save money by buying animals on the bone and deboning them yourself; the bones can also be kept for pets to chew on or to make stocks and soups. Chicken can still be roasted whole without its carcase; alternatively you can roast the wings, drumsticks and breasts separately.
- Skill level:
- Moderately Challenging
Things you need
- Boning knife
- Sharp knife
- Rib puller
Place the chicken on a flat surface with the breasts facing upwards. Hold the skin around the neck up with your fingers and cut around the wishbone so you can pull it off.
Turn the chicken around so the breasts face upwards and cut down the middle from top to bottom, along the backbone.
Pull the skin apart so you can see the bones inside. Cut through the bones where they are connected to the meat, as well as cutting where the carcase meats the legs and wings. Cut the tips off the wings.
Pull the carcase and breastbone out with your hands. Cut the skin and meat around the drumsticks, you will have to lift the thigh with your hands to cut around it. The fillets will be loose now, remove them.
Cut the meat off around the wings so you can remove them from the bone. Your chicken is now deboned and ready to be roasted.
Cut the centre of each rib and loosen the membrane inside of each by scraping either side with the sharp knife.
Place the ring of the rib puller over the top of a rib. Hold the rib down with one hand, and with the other pull the rib out sharply till it's very loose. Pull the rib out with your hands, repeat for each rib.
Cut under the ribs all the way along the rib cage up to where the sternum is. Repeat for the other side, from the neck to the sternum. The pork belly is now ready; the rib cage can be used for rib recipes.
Deboning Pork Belly
Tips and warnings
- Don't throw away the bones off the chicken, they can be boiled in water for three or four to make chicken stock. Add herbs and vegetables to the liquid for flavour.
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