Why Take Out Chicken Bones?
Taking bones out of chicken helps you in many ways:
- You pay less for chicken
- You get the exact cuts you want
- You can use the bones for tasty soup stock
- You learn a handy kitchen skill
About Boning Knives
What Is a Boning Knife?
A boning knife has a thin, slim blade. This helps you cut close to bones with ease. Most are 5-7 inches long. Some are stiff. Others are more bendy.
Types of Boning Knives
You can find these kinds:
- Western knives with curved blades
- Honesuki knife (from Japan)
- Bendy knives for chicken and fish
- Stiff knives for beef and pork
The Honesuki knife comes from Japan. It has a strong, three-sided blade. It works great for cutting through joints while staying close to bones.
What Makes a Good Boning Knife?
Look for these things:
- A sharp tip that can pierce meat
- A thin blade for clean cuts
- A grip that fits your hand well
- Good steel that stays sharp
Getting Ready to Take Out Bones
Tools You Need
- Boning knife
- Cutting board
- Paper towels
- Bowl for bones
- Bowl for meat
Stay Safe
When you work with raw chicken:
- Wash hands before and after
- Clean all spots that touch raw chicken
- Keep raw chicken away from other foods
- Use a cutting board just for meat
Set Up Your Work Space
- Put a damp cloth under your board so it won’t slip
- Keep your space neat and clean
- Have a trash bowl close by
Taking Bones Out of Chicken Parts
Taking Apart a Whole Chicken
Start by cutting a whole chicken into parts:
- Cut off the wings
- Take off the legs and thighs
- Cut out the back bone
- Split the breast
- Take bones out of each part
Taking Bones Out of Chicken Breast
Raw chicken breast is easy to work with:
- Put the breast skin down
- Find the breast bone in the middle
- Cut next to the bone
- Pull the meat away as you cut
- Do the same on the other side
- Check for small bits of bone
Taking Bones Out of Chicken Thighs
Chicken thighs have one main bone:
- Put the thigh skin down
- Cut along the bone from end to end
- Work your knife all around the bone
- Cut through the joint at the end
- Take out the bone and check for bits of gristle
How to Cut Step by Step
Basic Cutting Tips
- Always cut away from your body
- Let the knife do the work—don’t push hard
- Use the knife tip for small, neat cuts
- Keep your free hand safe
Finding Joints
Joints are easier to cut than bones. To find them:
- Move the chicken parts to feel where joints meet
- Look for lines in the meat
- Cut at these spots for clean cuts
How to Cut Chicken Thighs
It takes time to learn this skill:
- Lay the thigh flat, skin down
- Find the bone in the middle
- Cut along the whole bone
- Hold the bone with one hand and cut the meat with your knife
- Turn the thigh over to get all the meat
- Look for tiny bone bits
Tips for Better Bone Removal
Mistakes to Avoid
- Using a dull knife (makes work harder and less safe)
- Going too fast
- Cutting too far from bones (wastes meat)
- Not finding the right spots to cut
Handling Raw Chicken
Always keep in mind:
- Keep raw chicken cold until use
- Wash hands with soap for 20 seconds after touching raw chicken
- Clean all spots that touched raw chicken
- Don’t wash raw chicken in the sink (spreads germs)
Using Bones After
Don’t throw bones away! You can:
- Make chicken stock
- Make bone broth
- Freeze them for later use
Cooking Chicken With No Bones
Ways to Cook
You can cook boneless chicken many ways:
- On the grill
- In the oven
- In a pan
- Deep fried
- In water
- In soups and stews
Meal Ideas
Cooked chicken with no bones works well in:
- Stir-fry dishes
- Curry meals
- Chicken salad
- Baked dishes
- Stuffed meals
- Meat on sticks
How to Store
- Use meat within 2 days or freeze it
- Keep it in the coldest part of your fridge
- Wrap well before freezing
- Add a date label
Wrap Up
It takes time to learn how to take bones out of chicken. Start with easy parts like the breast. As you do it more, you’ll get faster and waste less meat.
The best way to get good at this is to keep trying. Soon you’ll be able to debone a chicken fast and have more ways to cook in your kitchen.
Keep your knife sharp, use it with care, and you’ll soon be as good as the pros!
Happy cooking!