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In this food tutorial learn a simple way to debone a chicken leg.
Tags:How to Debone a Chicken Leg,chefrobertkhoury,chicken kitchen skills,cooking tips,debone a chicken,debone a chicken leg,How to Cook
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How to Debone a Chicken Leg
So, what we’re going to do today is pulling up this chicken leg. If you plan on living the skin on, fine but if you’re going to use the boneless chicken leg, you take the skin off first because later, it is more difficult. Just pull it off, cut it off; there you go.
Now, turn the chicken leg over with the skin side down. You take the knife and you run it where the bone would be, a nice sharp knife just along like that. Do the same thing this way. You the see the knuckle bone right there, just run the knife to the side of it. And when you touch the bone here, just keep on running the knife on the bone until you get to the side, a little under it there. And if you can slip the knife under the bone keeping the meat pushed out and just cutting down, now you just cut down slowly, not cutting through. This one has this bone attached to it which I didn’t expect but you usually don’t have. Just cut along the bone, not cutting in and I’m pulling.
So, there’s the chicken. So, just put the points in the right; go under, under. As soon as you get far enough under, slip the knife under the bone and out like that. Shave down on the sides nice and easy, holding off the piece of the bone now. There you have a boneless chicken leg. There is nothing better to eat than this, sautéed or grilled. With the skin on or with the skin off, I use this instead of using chicken cutlets. Even though the cutlet is better for you, in the end, it is very difficult really to overcook the leg.
Anyway, that’s how you debone a chicken leg and I use that in many of my recipes. And then the bones, just a little bit meat on there, don’t throw this out. All you have to do is take this, put a little water; make it soft, a little stock. Use it for rice, use it to make a sauce for the chicken; never waste the bones.