Deboning chicken legs can save money and provide both bone-in and boneless chicken. Use a sharp knife, work on a cleanable surface, and wear gloves. Cut deep to expose the bone and pull it out before cutting under it. Wear gloves for a better grip.
Buying bone-in chicken legs and deboning them yourself can save you a fair amount of money per pound and can give you the ability to have both bone-in and bone-in chicken on hand without buying two different variety. Some of the best tips for deboning chicken thighs are to use a very sharp knife and to work on a surface that can be disinfected easily when finished. Cutting into the chicken thigh until the bone is visibly seen and wearing gloves while removing the bone can also be helpful.
One of the most important tips for deboning chicken thighs is to use an extremely sharp knife, preferably a paring knife or short chef’s knife. Attempting this kitchen task with a dull knife can not only make it more difficult, but it can also increase your chances of cutting yourself. A dull knife forces you to apply more pressure to achieve the same results as a sharp knife, therefore removing some of the control you have over the knife itself. As a general rule, a knife that can easily cut through a tomato or other soft fruit without bruising is usually sharp.
Raw chicken can potentially harbor a good amount of harmful bacteria. For this reason, one of the best tips for deboning chicken thighs is to work on an easily cleanable surface that can be disinfected. In general, a plastic chopping board is best, as it can be washed in hot soapy water and sprayed with disinfectant if necessary. Wooden cutting boards should generally be avoided, as most of them are porous and difficult to clean completely. While a glass cutting board can be an alternative to plastic, these can dull the knife quickly, which can make it more difficult to debon chicken thighs in the future.
The process for deboning chicken thighs is relatively simple: Cut the chicken on the bone, pull the bone out, and then cut under the bone until it’s released from the meat. A good tip is to make sure the initial cut is deep enough for the bone to be fully visible. Before pulling the bone out, make sure you can clearly see the white of the bone before trying to remove it with your hands. If you simply make a small incision over the bone and try to pull it out, any flesh or tissue still on top of the bone can make the process difficult and increase the chances of tearing the surrounding flesh.
No matter how well you dry the chicken before deboning the chicken thighs, the meat and bone will likely be slippery. For this reason, one of the best tips for this kitchen task is to wear rubber gloves on one or both hands. This will help give you a better grip on the bone when you pull it out and can make it easier to hold the chicken in place as you cut into it.
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