How To Debone A Chicken Leg

Course: prep

Cuisine: French

Keyword: deboning chicken

Prep Time: 5

Servings:

Calories: 335kcal

Cost: $2

Get ready to master the art of deboning a chicken leg with me!

When it comes to creating the perfect chicken ballotine, selecting the right chicken legs is crucial. The quality of the chicken legs will greatly impact the final result of your dish. Here are some tips on how to pick the best chicken legs for your ballotine: 1. Look for clean cuts: When selecting chicken legs for your ballotine, make sure to choose cuts that are clean and free from any bruising or discoloration. This will ensure that your ballotine looks and tastes its best. 2. Opt for smaller cuts: It is recommended to choose chicken legs that weigh less than 9 ounces (260g) each. Smaller cuts are easier to work with when preparing a ballotine and will cook more evenly. 3. Avoid fatty chicken parts: When making a ballotine, it is important to avoid using chicken legs with excessive amounts of fat. Fatty chicken parts can affect the texture and flavor of the final dish. 4. Choose lean skin: The skin covering the chicken legs should be lean and either white or yellow-pale in color. Yellow-pale chicken legs indicate that the chickens were corn-fed, which can result in a richer flavor profile. 5. Trim excess fat that may be left around the leg. Before starting the preparation process, be sure to trim any excess fat (on sides) from the chicken legs. Removing excess fat will help the ballotine sear properly and ensure a beautiful presentation.

Place the chicken leg skin-side down on the cutting board so you can see the bone clearly.

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.

At the joint where the drumstick meets the thigh, cut through any connective tissue, but avoid cutting through the skin or meat.

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...

Serving: 250g | Calories: 335kcal