DEBONING

CHICKEN
WHAT IS
DEBONING?
 DEBONING
generally follows the cutting operation when
deboning legs and thighs. The breast meat, however,
may be removed while the carcass is still on the cone
at the end of the cutting process. In some facilities,
the birds are aged in a cooler before the meat is
separated from the bone.
YOU WILL NEED THE FOLLOWING:

SHARP KNIFE
CHOPPING BOARD
CONTAINER
STEP BY STEP
PROCEDURE:
STEP 1:
LAY DOWN THE CHICKEN AND POP
OUT THE WINGETTE'S BONES.
STEP 2:
Cut the breast and take the carcass.
STEP 3:
Pop out the legs and remove the bone.
STEP 4:
Go and cut off the oyster.
STEP 5:
Remove the wishbone.
After the fifth step, time to get the
drumette’s bone out. To do this,
hold the chicken’s drumette, pop
out the joint, trim it, and then pull
the bone out. You might need to
use a little force on this one and
the skin might stick to the bone so
you will need your knife to trim it.
STEP 6:
Take the drumette’s bone.
STEP 7:
Remove the cartilage from the two knees.
Thank you for
listening!
Don't hesitate to ask any questions!