Serves: 5
1. Bend breast halves back to pop out the keel bone remove keel bone.
2. Loosen keel bone and white cartilage by running the tip of the index finger around both sides. Pull out bone in one or two pieces.
3. Working with one side of the breast, insert tip of knife under long rib bone. Resting knife against bones, use steady and even pressure to gradually trim meat away from bones. Cut rib cage away from breast, cutting through shoulder joint to remove entire rib cage repeat.
4. Turn chicken breast over and cut away wishbone. Slip knife under white tendons on either side of breast loosen and pull out tendons (grasp end of tendons with paper towel if tendons are slippery). Remove skin if desired. Cut breasts into halves.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This HOW TO BONE A CHICKEN BREAST recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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