Some people know that I’m not very fond of the “step-by-step” format, but understanding some things – not recipes, but culinary techniques, like filleting fish – step-by-step illustrations really make it easier. Therefore, I decided to try my hand at a new genre for myself, and I propose to talk about how to separate the chicken from the bones. Why do you need this?
Well, boneless chicken has many uses: you can make a roll from it and bake it or cook it in sous form, or you can simply fry it, because boneless chicken fries more evenly and will be much more convenient and tastier to eat. This is not the only and not the most difficult method, and jewelry skills are not needed here.
We will mainly separate the meat from the bones with our fingers and a small sharp knife, but a heavy knife or hatchet is also desirable. I took a medium-sized chicken, half a kilo, and it will be even easier to remove bones from a larger chicken. So let’s get started.
1. Place the chicken with its back up and make two incisions along the spine to remove it. It will not be useful in cooking, but do not rush to throw it away, like other bones: it makes sense to cook broth from them.
8. Release the second thigh bone, scientifically called “tibiotarsus”: it is better to do this with your fingers, helping yourself with a knife, so as not to accidentally cut through the thigh. When you get to the cartilage that connects this bone to the third, cut the cartilage and remove the bone.
It’s time to cook something delicious: boneless chicken cooked according to the tobacco chicken recipe comes out especially well, but do not hesitate to improvise, because now you can handle anything!
PS: As usual, I’m interested in your opinion – did this article turn out to be worthwhile, does it make sense to do such step-by-step mini-instructions in the future, and what needs to be improved. Feel free to speak up in the comments!