_Chicken: To bone


Serves: 5

Ingredients

Directions:

Make a lengthwise slit in the skin at the back of the neck, cutting downward to base of the neck. Loosen skin. Remove crop. Cut through neckbone. Roll back skin at shoulders. At wing joints, cut through sinews. Make a cut along the wing bone, following the bone closely with the knife. Push up the bone and cut it off at the second joint. (Don't remove bone from lower wings.)

Slip knife along breastbone, one side at a time: separate meat from bone, pushing meat toward the back and cutting it loose crosswise at the back loosen the meat with the back of the knife, slipping it further off the body.

Where legs join body, break the joints, cut through the sinews. The meat should now be inverted with the legs attached. Separate meat from carcass by cutting it wherever it's still attached. Loosen meat from thighs. Push bone up and cut off at first joint. Loosen meat of next leg section, by cutting along bone. Turn meat inside out to remove leg bone. The entire chicken should now be inside out. Turn it back to its original shape. (If boning a chicken seems too difficult, have the butcher do it, or leave the bones in. In the latter case, carve the chicken Western-style.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This _Chicken: To bone recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
_Almonds: To blanch
_Almonds: To toast
_Barbecue Rack: To make your own
_Bean Curd: To press
_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
_Beef: To tenderize
_Chestnuts: To shell
_Chicken, Cooked: To cut up
_Chicken: To bone
_Clams: To buy or shell
_Cornstarch Paste: To thicken with
_Crabs: To boil, steam or shell
_Cream: To whip
_Duck, Cooked: To bone and carve
_Duck, Cooked: To cut up
_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom