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06-How to Bone a Chicken Breast |
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Chicken breasts are available both whole and split in half. If you're starting with a split breast, jump right to step 3 in the directions below. For best results, use a boning knife with a 6-inch blade. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Bend breast halves back to pop out the keel bone; remove keel bone. [See top left picture.] 2. Loosen keel bone and white cartilage by running the tip of the index finger around both sides. Pull out bone in one or two pieces. [See top right picture.] 3. Working with one side of the breast, insert tip of knife under long rib bone. Resting knife against bones, use steady and even pressure to gradually trim meat away from bones. Cut rib cage away from breast, cutting through shoulder joint to remove entire rib cage. Repeat on other side. [See bottom left picture.] 4. Turn chicken breast over and cut away wishbone. Slip knife under white tendons on either side of breast; loosen and pull out tendons (grasp end of tendons with paper towel if tendons are slippery). Remove skin if desired. Cut breasts into halves; cut each breast half into halves if desired. [See bottom right picture.] From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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