To bone a chicken, you'll need a very sharp knife. Here we are using a boning knife.
To begin, lay a whole chicken on its back and make a cut between the leg and the breast.
Bend the leg away from the body, pressing your fingers underneath the joint until it pops loose.
Turn the chicken and cut from the tail to the head to remove the leg from the carcass and pop out the oyster. The oyster is a small, very flavorful pocket of meat that is attached to the thigh.
To remove the leg bone, cut alone the natural seams of the meat to expose the drumstick and thigh bones.
Run the knife along the bones, cutting and scraping, to free the meat. Repeat this process for the other leg.
To remove the breast meat, cut along one side of the backbone and then down along the ribs, gently pulling the meat away from the carcass. Leave behind as little meat as possible.
When you get to the wing joint, cut through it and remove the breast and wing from the body in one piece. Separate the wing from the breast if desired.
Be sure to save all of the bones for the stockpot--or put them in the freezer for later use.

Instructor: Katherine Alford