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Steps 1 & 2

Steps 3, 4 & 5

Steps 6 & 7

Stuffing and Trussing

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Boning Birds Whole

Steps 6 & 7

This boning technique is from the Time-Life Book - Poultry - The Good Cook Techniques & Recipes
Edition published in 1978





Step 6

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Separating the breastbone: when you have freed the skeleton as far as the legs, pop the thighbone from the ball-and-socket hip joints where they join the backbone and cut through the tough connecting cartilage. Leave both leg bones in place. Continue peeling back the flesh, until you reach the end of the breastbone: a thin strip of cartilage connects it to the body. Cut through this strip (see right) to free the breastbone.

Step 7

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Removing the skeleton: The flesh will now be almost completely peeled away from the skeleton. Lift up the skeleton and cut through the backbone at the tail, (shown right), leaving behind the last three or four vertebrae -- the tail's bone structure. If the lower ribs, which are not firmly attached to the rest of the skeleton remains in the flesh, cut them out. The boned chicken is now ready for stuffing, trussing and cooking.

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