- 1 chicken
Turn the chicken with the thighs pointing up and cut the wings at the level of the joint.
Cut along the back of the chicken.
Avoid cutting the skin.
Detach the chicken carcass by cutting around the bone.
Cut into the base of the wings using a knife and detach the bone.
Remove the thigh bone by scraping it free from the meat.
Once this operation is complete, the chicken will appear free of bones, and may be used for galantines, terrines, chicken rolls and more.