A list of the contents of this article:

Five steps of whole chicken bony removal

After the whole chicken is slaughtered, rinse with clean water (keep the chicken skin unbroken). When eviscerating, first cut a knife along the neck bone in the middle of the two wings and shoulders of the chicken head neck, cut a 7 cm long opening of the neck skin, pull out the neck bone with the hand, and break the neck bone near the chicken head with the knife tip (the tip of the knife can not touch the chicken skin), take it out from the opening and hook it (or tie it with a rope).

Bone the drumstick: cut around the joint with a knife and pay attention to cutting off all the tendons. Then cut the meat along the bone with the tip of the knife and cut all the skin tendons and flesh thoroughly. Put the knife against the bone and cut it down in a circle, which is to separate the meat from the bone. It will take a little more effort at the middle joint, be patient and take your time. Then the whole bone is peeled off smoothly, which is not only easy to eat, but also maintains a complete shape.

We need to find the joint of the two bones of the chicken wing and then cut it off with a knife. Next, you need to slap the chicken wings with the back of the knife, be careful not to use too much strength, otherwise the whole chicken wings will be smashed, as long as you gently pat, you can gradually separate the bones from the meat.

Cut a knife into the side of the chicken leg with a knife to expose the chicken leg bone. Peel off the meat around the chicken leg bone, hit it with the knife back near the end of the leg bone, and break the leg bone. Peel off the meat around the leg bone, remove the leg bone, and roll off the meat around the chicken leg bone. Use scissors or knives at the joints to cut or cut the tendons that connect the joints and muscles, and the bones can be easily removed.

Chicken leg evisceration method

First of all, cut the root of the chicken leg around a circle, cut off the skin, and then you can see the chicken bones. The second is to carve a deep mark on the drumstick to the bone of the drumstick. When you have made a deep impression on the drumstick, the next step is to get a mending knife next to the chicken bone to deepen the impression of the drumstick on you.

Draw a circle around the ankle of the chicken leg with a knife. Use scissors to separate the muscles and bones at the ankle. Cut it from the ankle, from the bottom up. Separate bone and meat with scissors. In this way, the bones of the chicken legs were successfully removed.

Prepare a chicken leg, knife and scissors. Draw a circle around the ankle of the chicken leg with a knife. Use scissors to separate the muscles and bones at the ankle. Cut it from the ankle, from the bottom up. Separate bone and meat with scissors. Successfully removed the bones from the chicken legs.

Refrigerated chicken: put the chicken in the refrigerator for a while before you begin to eviscerate. This will make the chicken tight and easier to handle. Cut the skin: put the chicken on the cutting board and cut the skin between the leg and breast with a knife, but do not cut into the meat. This makes it easier to get close to the bone. Expose the joint: gently bend the chicken leg to find the joint between the thigh and the hip joint, cut the cartilage with a knife, and expose the thigh bone.

How to bone a big chicken leg

Bone the drumstick: cut around the joint with a knife and pay attention to cutting off all the tendons. Then cut the meat along the bone with the tip of the knife and cut all the skin tendons and flesh thoroughly. Put the knife against the bone and cut it down in a circle, which is to separate the meat from the bone. It will take a little more effort at the middle joint, be patient and take your time. Then the whole bone is peeled off smoothly, which is not only easy to eat, but also maintains a complete shape.

Drumsticks can be boned directly with kitchen knives or scissors. The bones and meat on the chicken leg are relatively simple, only one main bone is connected to the chicken leg, and there are no other secondary bones, so there is no need to use complex tools to remove the bone, just cut the chicken leg in half, expose the bone and cut it out. Before removing the bone, you can cut a circle in the joint with a knife to cut off the skin, muscle and flesh, so that it is more convenient and quick to remove the bone.

Get a pair of scissors ready. And the chicken leg to be boned, if it is a frozen chicken leg, thaw it with hot water first. How to bone the drumstick first distinguish between the front and back of the drumstick. The front side is fleshy and the back side is less fleshy. Cut a knife along the back of the chicken leg with scissors and cut it to the end. How to remove the bone from the chicken leg and tear open the mucous membrane that connects the flesh and bone. If it is a frozen chicken leg, it will be very difficult if it is not completely thawed. Chicken leg how to bone frozen chicken leg.

Cut a knife into the side of the chicken leg with a knife to expose the chicken leg bone. Peel off the meat around the chicken leg bone, hit it with the knife back near the end of the leg bone, and break the leg bone. Peel off the meat around the leg bone, remove the leg bone, and roll off the meat around the chicken leg bone. Use scissors or knives at the joints to cut or cut the tendons that connect the joints and muscles, and the bones can be easily removed.

Method: choose the chicken's 1/4 legs, the big one. Remove large chunks of chicken oil. Next, we are going to remove the bone, and the line is the position of the bone. Make an opening at the top of the upper bone to expose the bone. Then slowly scrape out the big bone with a knife and scrape the meat off the bone.

Chicken leg evisceration method: wash the chicken thigh, place the board, prepare a sharp knife, evisceration is about to begin. Use a knife to cut off the skin and tendons at the joint where the chicken leg is connected to the chicken feet, cut deeply along the chicken leg bone from the break, so that the chicken in the leg is fan-shaped, and carefully separate the chicken bone from the chicken with the knife tip. In this way, the two bones of the chicken thigh can be removed completely.