How to Debone a Chicken
Cut off the wing at the first joint using a chef's knife (reserve for stock or another use). Trim the excess fat from the chicken.
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Put the chicken skin-side down. Then remove the backbone by cutting through the ribs with kitchen shears.
Remove the thighbone: Locate the round end of the bone with your fingers (it's under the rib cage). Using a paring knife, make an incision along the top of the bone to reveal it.
Make a slit along the length of the bone, then push away the meat to expose the bone. Pull the bone up and away from the thigh, then use a paring knife to scrape away the meat and connective tissue.
Bend the bone back until it pops from the joint. Use your knife to free it, if necessary.
Remove the bone and discard. The chicken can now be flattened under a heavy skillet and will cook more evenly.
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