Recipe courtesy of Michael Symon
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
1 whole chicken
Level:
Advanced

Ingredients

Directions

Boning of chicken:

Using a sharp knife, remove the wings, leaving the exposed part of the wing to create airline cut chicken breast. Cut off the nub of the wing and place into the stock pile. Make slits down either side of the breast bone to expose the thighs. Remove the legs with the thighs. Separate the legs from the thighs. Remove the feet from the legs and add to the stock pile. Remove the backbone and add to the stock pile. Remove the neck and add to the stock pile. Remove the excess fat to make schmaltz. Remove the breast from the breast bone, using the tip of your knife. Remove the airline cut breast with part of wing included and tip removed. Remove the other breast using the same process.

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories