How to separate chicken from bones? This can be done by not only cutting it into parts, but not damaging the integrity of the carcass. Why is this done? For example, if you need to stuff chicken, then without bones it will be tastier, baked better. You can leave some bones to choose from. It is in the lower leg and in the wings.
Tools
How to separate chicken meat from bones without damaging it? It will be necessary to take several types of knives, as well as a hatchet for meat, to cut some bones. Still, of course, a plate in which we will put the bones, and a cutting board will come in handy. The larger the chicken carcass, the easier it is to pull out the bones. But this is not difficult to do even for an inexperienced chef, even if the carcass belonged to a small chicken.
Spinal extraction
How to separate bone from chicken when it comes to the spine? To pull the spine out of the carcass, it must be laid with the breast down and an incision along the spine completely along the entire back. Finger touch the bone and pull it out of the chicken. The incisions are best made 2 along the spine. A little meat will remain on the removed part, but it’s okay, because you don’t need to throw out the bone, because it is useful to us in order to prepare the broth another time. We draw the spine along with the tail and put it on the cooked plate.
Thymus extraction
The thymus bone is the one that connects the wings with the sternum. To remove it, you just need to slightly trim the places where it connects them, and pull it out, wielding your own fingers.
Sternum compartment
In order to separate the sternum from the carcass, it is necessary to turn it upside down again, and to find on both sides the places where the ribs end. It is necessary to trim also at the bottom where the keel is. With our hands we push the bones up and where we find the cartilage connecting the sternum with the humerus, we cut them. Now, we carefully probe the carcass in the area of the brisket and where there are still bone joints, carefully cut with a small knife. Hands stretch the sternum. Also, do not throw out this part, because it can be thrown together with the spine into the pan when we prepare the chicken broth.
Hips
Further to the question of how to separate the chicken from the bones. The thigh is the top of the chicken leg, and we just cut it off from the meat. This is because the bone is already literally twisted. There will be some meat left, but also leave this portion in order to cook the soup. We perform the manipulation of cutting the femur over both legs.
If a problem arises while pulling out the femur, then the cartilage can also be cut so that it does not hold the bone, and then you can easily cope.
Final stage
The tips of the wings must also be cut off from the carcass. They will not be useful to us in baking, they will only burn. And they can also be added to those bones that we left to prepare the broth later. In principle, it is already possible to cook stuffed chicken from such a carcass, but you can also remove the bones from the wings and lower leg if desired.
We take out the bones from the wings and lower leg
How to separate chicken from bones when it comes to wings? To pull out the remains of the bones, it is necessary to stick a small knife along the bone, piercing through the entire wing. To the touch, we cut off all the tendons that connect the bone to the wing, and simply stretch the bone out. Next, we separate the bone from the lower leg. As for the legs, first of all, the ankles must be chopped off with an hatchet. And we remove the bones according to the same principle as from the wing.
So that these places of the carcass are not burnt during baking, you need to screw them inside, as if they were pockets. And you get such a neat stuffed bag of chicken, not damaged anywhere except the brisket and abdomen. But naturally, when baking, this incision will have to be sewn up so that our filling does not fall out.
How can I stuff chicken?
When we figured out how to properly separate the chicken from the bones, you can do the cooking process.
For a 1-pound chicken carcass, white bread is needed for the filling. It can be a loaf, a baguette, or just a loaf of white bread. This flour product must take one piece. You will also need more butter. We need 50 g of it, as well as 3 cloves of garlic, some milk so that everything is juicy, some spices. You can specifically choose for chicken or to your taste; and of course, salt. Tear the bread into small pieces and squeeze out two garlic cloves. You also need to pour milk there. Thanks to milk, the crusts become soft. With the remaining clove of garlic (also chop it) and salt, you need to thoroughly rub the chicken carcass from the inside. Next, you need to put the bread, while slightly adding butter, which should be cut into small pieces. Oils can be added more or less. But in general, it is better that there is more oil, because it will impregnate the filling and give juiciness. The main thing is that our filling does not remain dry. The carcass must be sewn up and grated with spices and salt on top. Thus, the chicken needs to be baked for about an hour in the oven, which is heated to 180 degrees. You can bake just like that or in a special baking sleeve.
And if the question is how to separate the bones from the chicken for meatloaf, mincemeat, etc., then the carcass can simply be divided into pieces and it is easy to pull out all the bones from separate pieces.