[WATCH] Deboning a chicken

Watch Sean Gravina debone a chicken to separate the parts for individual cooking; wings, legs, breast and not forgetting the carcass for stocks!

Sean Gravina prepares a chicken for cooking, taking all the individual parts off the carcass
Deboning a chicken

You will need
  • A whole chicken
  • Sharp chef’s knife
  • Serrated knife

  1. Remove both the wings at the second joint.
  2. To remove the legs, slice the skin near the joint closest to the chicken’s body.
  3. Pop the joint by pulling the leg backwards and cut along the skin to the back on the chicken making sure you include the small ball, known as they oyster.
  4. Leave the breast on the crown for juicier breasts that are full of flavour.
  5. Stand the chicken upright, with the neck on the board, and break the back off the chicken, reserving the back for stocks.
  6. Remove the neck by slicing along the sides and pulling out.
  7. Remove the rest of the neck by slicing along the back going through the bones with a serrated knife.
  8. Remove the wishbone from the top of the breast, by slicing along the bone and pulling it out.

This kitchen technique first appeared on Gourmet Today TV, aired on TVM on 7 November 2014. 

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