We're Making Sous Vide Chicken Ballotine today, but to do so we need to debone the whole chicken first. The full recipe can be found at [ Ссылка ]
Written instructions for deboning a whole chicken:
Trim of the neck and flat part of the wings from the joint.
Turn the chicken breast side up and pull back the breast skin to expose the part where the wishbone lies.
Make a "V" cut along the wishbone and pull the bone out.
Turn your chicken breast side down and make a slit through the entire length of its backbone.
Cut the wing joint free and slightly pull the meat down. Repeat for the other wing.
Slide your fingers along the carcass to free up the meat, all the way down to those chicken oysters.
Cut both thigh joints free.
You should be able to pull the entire carcass out at this point. Lay it skin-side down on your cutting board.
Cut around the wing joint and scrape the flesh down with your knife and pull the wing bone out. Repeat for the other wing.
Cut around the thigh joint and again scrape the flesh down with your knife. Cut the thigh bone off.
Cut around the drum joints and scrape the flesh down.
Push the drum bone back into the skin and break as close to the end by tapping with the blunt side of your knife.
Repeat for the other leg.
