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How to De-Bone
and Butterfly a Chicken
Lift the skin of the neck. Using a small knife, separate the wishbone from the flesh by cutting around it.
Pull the wishbone out.
How to De-Bone and Butterfly a Chicken.
Several months ago, I published a technique to de-bone a whole chicken.
This time, I will show a simpler way to de-bone a chicken. It is also shown in the ultra-famous book La Technique by Jaques Pepin, recently re-published with the name Complete Techniques. Once the chicken is de-boned, opened butterfly, and flattened, it can be rolled and stuffed in a variety of ways.

Use a free range, naturally fed chicken for the best result, about 5 - 6 lb (4 - 5 lb after bones are removed).
Place the chicken upside down on its breasts, and cut longitudinally along the backbone.
With the tip of the knife, cut evenly all around to separate the bones from the meat. Also cut the connections of the legs and wings to the carcass.
Pull away the carcass in one piece.
Cut the skin at the end of the drumstick. Lift the thigh and cut to separate the meat from the bone all around, pushing the meat back.
The fillets will come out loose. Use them to patch the areas under the breasts where there is no meat on the skin in order to have the whole surface covered with meat.
Remove the end of the wings.  Cut all around the wing bones to separate the meat from the bone.
Now that the chicken is completely de-boned, place a plastic sheet on the chicken and pound it with a meat pounder to flatten it.
The bones and trimmings of the chicken can be used to make an excellent chicken broth. See the recipe for broth.
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Basics >> How to De-Bone and Butterfly Chicken