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How to debone chicken legs and thighs

Based on 2 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Boneless chicken legs and thighs can be used for searing, braising, and to make fried chicken or chicken cutlets. It’s much juicier than chicken breast and the risk of overcooking it is almost non-existent. There are many recipes that call for boneless chicken legs, but finding them in supermarkets is an impossible feat. Luckily, doing it yourself isn’t so hard. Watch our video to learn how you can do it at home.”

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
chicken leg
Metric
Imperial

Utensils

  • cutting board
  • knife
  • Step 1/2

    • chicken leg
    • cutting board
    • knife

    Lay the chicken leg skin-side down on a cutting board. Remove the back bone at the upper end of the thigh. Use a sharp knife to locate and score along the bone. Use the tip of the knife to make small incisions around the bone. Pull the thigh meat down to expose the joint and slice underneath the joint to release.

  • Step 2/2

    Use one hand to grab the exposed bones, then slice around the big joint to release the whole bone from meat. Use your fingers to feel the meat and remove any small bones. Use the bones to make chicken broth and deboned chicken leg and thigh for chicken dishes. Enjoy!

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