There are many ways to debone a chicken. This method – used by many chefs and butchers – is perhaps the easiest and fastest.
To bone a chicken, you’ll need a very sharp knife.
Tips & Warnings
Use a sharp boning knife for easier cutting. Try not to use a serrated knife.
Fresh poultry is extremely perishable – store it in the refrigerator at all times when you’re not working with it.
Wash all equipment and cutting surfaces before and after handling poultry, to avoid contaminating other foods.