How To Debone A Chicken Leg
Servings: 1
Calories: 335kcal
Cost: $2
Get ready to master the art of deboning a chicken leg with me!
Print Recipe
Equipment
- 1 Cutting board
- 1 Utility knife
Ingredients
- 1 ea. Chicken leg
Instructions
Position The Leg
- Place the chicken leg skin-side down on the cutting board so you can see the bone clearly.
Cut Along The Bone
- Cut along the length of the bone to expose it. Then slide the knife right under the bone, and make a straight horizontal cut to detach the knuckle from the meat. Remove the other thin bone that comes with it.
- Work the knife gently around the bone to separate the meat.
- Rotate the leg and do likewise with the bone that runs across the thigh.
Loosen The Ends
- At the joint where the drumstick meets the thigh, cut through any connective tissue, but avoid cutting through the skin or meat.
Remove The Bones
- Grab the bones, and cut them off along with the unwanted cartilages. Cut off any remaining thin white tendons that may appear toward the juncture where the knuckle once was. Save the bones to make chicken stock or sauce.
- The deboned chicken leg is now ready for your recipe. They can be grilled, pan-seared or stuffed…
Nutrition
Serving: 250g | Calories: 335kcal
