Deboning a chicken at home can save money.
Rolling a chicken requires its bones to be removed prior to preparation. This facilitates several recipes and applications, such as stuffed chicken thighs. Although many butchers do this upon request, it often comes at a higher cost. Sanitation is of paramount importance when deboning a chicken in the home kitchen. Add this to my Recipe Box.
Instructions
1. Place the chicken breast-side-down on the cutting board. Pull upward on the neck skin and cut away the connective tissue holding the wishbone in place. Remove the wishbone. Remove the tail piece situated above the hindquarters. Turn the chicken over. Detach the lateral muscles located on both sides of the spine with short knife strokes.
2. Separate the ball and socket joints that connect the legs wings to the carcass and sever the connective tissue. Remove the breastbone and spine. Cut around the "J"-shaped saber bone positioned near the wing sockets. Remove the saber bone.
3. Cut away the meat surrounding the thigh bone and remove it. Place the chicken on the cutting board with the breast side upward. Grasp the wing tips independently, flatten them against the cutting board and cut through the wing at the second joint. Sever the meat surrounding the wing bone and remove it. Repeat with other wing.
4. Place the chicken on the cutting board with the skin facing down. Place a layer of cling film over the chicken. Using a heavy-bottomed pan or a kitchen mallet, pound the chicken until it is uniformly flattened. At this point the chicken can be stuffed and rolled whole. Alternatively the wings, thighs and breast can be stuffed and rolled independently.
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