Chicken thighs are a fairly inexpensive cut of meat and you can save even more if you bone them yourself instead of buying those already boneless. Here's how to do it.
Steps
Part 1 of 2: Boning the Chicken Legs
Step 1. Divide the thigh from the thigh
In reality, it is this second part of the chicken leg that we are going to bone. To proceed with the cut, slide the knife along the joint of the animal's "knee" and then cut the rest of the meat to completely separate the two pieces.
- Bend the leg and locate the joint between the thigh and upper thigh. Bend it in several places until you can find it and you will clearly see the bent knee.
- Place the thigh on the cutting board with the skin side down and cut at this point of the joint, completely separating the two pieces.
- If, by mistake, you hit the bone during these operations, move the knife slightly until you find the right spot that should cut easily enough.
- All work should be done on a clean cutting board if possible. A cutting board minimizes the chances of contaminating the kitchen worktop (or other surface) with germs and at the same time avoids damaging and cutting the shelf with a knife. It is also much easier to clean than the entire kitchen counter and reduces the risk of spreading salmonella and other pathogens.
- There are many cutting tools that you can use. Some people prefer a knife with a long, narrow blade, such as a fillet knife. Others, on the other hand, opt for kitchen shears or poultry shears. If necessary, you can use a normal kitchen knife.
Step 2. Remove the skin if you wish
If the recipe you need to prepare requires boneless and skinless thighs, you can remove the latter by cutting the thin membrane that keeps it connected to the meat. Finally, use your fingers to peel it off as you cut the membrane with the knife.
Remember that you can remove the skin even after removing the bone and cutting the muscle, if necessary. However, many cooks prefer to do it in advance, while others wait for it later. There is no wrong and right time to remove the skin, it is a completely personal choice
Step 3. Make an incision according to the length of the bone
Work on the back of the thigh (the thigh, to be precise) and cut the meat from start to finish following the line of the bone and trying to stay as close to it as possible.
- The front (with or without skin) should be resting on the cutting board during this step.
- The cut should be deep enough to show as much bone as possible. However, work with great caution because you don't have to go through the whole muscle and cut the other side as well.
- Cut around the bone trying to expose it as much as possible.
Step 4. Remove the cartilage located at the high or low end of the bone
You can use your cutting tool for this operation, cartilage is that hard structure that holds the bone attached to the meat in the upper or lower part of the thigh.
If you do not remove it, you will not be able to leverage the rest of the bone and detach it from the muscle just enough to insert the blade of the knife
Step 5. Cut under the bone
Slide the knife blade from one end of the bone to the other by cutting the membrane that holds it attached to the meat.
- If you have decided to use scissors or a chicken chopper, simply cut the membrane. If you use a knife, you will need to cut in a saw motion.
- Try to keep the blade as close as possible to the meat to avoid leaving too much on the bone.
- Never cut towards your fingers as doing so could injure your hand.
- Grab the bone and detach it from the muscle while cutting.
- You will need to cut a lot before you completely debon the chicken leg.
- Practice short incisions, almost scraping the bone to finish the procedure.
Step 6. Remove the fat
Now that the thigh no longer has the bone, check the meat for accumulations of fat and eliminate them with your cutting tool.
For this phase it is best to wait until the thigh is completely boned and open. Eventually, in fact, more meat is exposed and you will be able to locate all the pockets of fat to remove
Step 7. Check the meat for bone and cartilage fragments
Sometimes small splinters of bone or cartilage remain in the flesh even if you have performed the procedure perfectly. Check the thigh to make sure there are no residues and remove them in case you see them.
At this point, the chicken leg has been boned and is ready to be prepared and cooked. You can follow the recipe you prefer
Part 2 of 2: Improving the Technique
Step 1. Bone large quantities of thighs and freeze leftovers
Buying in batches is often cheaper, and if you prepare enough chicken in advance for several meals, you can minimize the time you spend in the evening dealing with dinner.
- Wrap the meat in cling film, greaseproof paper, or heavy aluminum foil. You can also arrange chicken legs in airtight freezer containers or sealable bags. Vacuum bags are even better.
- Store the chicken in the coldest area of the freezer.
- Keeping the chicken legs at -18 ° C allows you to keep them indefinitely, but in order not to lose the quality of the meat it is strongly recommended to consume it within 9 months.
Step 2. Save the bones to make chicken broth
Leftover meat and bones may not be edible on their own but they contain a lot of flavor. You can use them to add flavor to the broth or add them to soups, stews, dips and other preparations.
- If you want to use the bones for broth but don't cook it right away, you can wrap them in aluminum foil, airtight containers, or resealable freezer bags. You can freeze them for 3-4 months before using them.
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To cook the broth, place the bones and leftovers (1-2 kg) in a large pot and cover them with cold water.
- Add the celery, carrots and parsley with about 5 g of salt and a pinch of black pepper.
- Bring everything to a boil.
- When they boil, turn the heat down and let the contents of the pot continue to simmer, uncovered, for 4 hours or more. Eliminate the foam that forms on the surface from time to time.
- Drain the bones and vegetables and save the broth.
- You can use it right away or keep it for other uses.
Debone a Chicken Thigh Step 10 Step 3. Use chicken legs instead of breast
Since the thighs are juicier than the brisket and it is also more difficult to overcook them, many people prefer to use them instead of the brisket. If you have extra thighs and no recipe that involves using them, add them to another preparation that includes chicken breast.
Remember that when you use the thighs instead of the breast you have to extend the cooking time compared to what is indicated by the original recipe, since it is a meat that takes longer to cook
Warnings
- Always wash your hands and surfaces that have come into contact with raw chicken thoroughly. It is known that this type of meat carries the beating of salmonella which is a health risk. Thoroughly scrub the countertop, knife, and hands with very hot water and antibacterial soap when you're done making the chicken legs.
- While working with raw chicken meat, avoid touching anything else without washing your hands first that you may forget to disinfect later. Remove the rings, bracelets and the clock before starting and do not open the cupboards or drawers while handling the meat.
