Boning a Whole Chicken Breast

Some of the world's most elegant dishes are made with boned chicken breasts. For convenience, buy packaged breasts, already boned. For economy, bone them yourself.

Step 1		Place skin side down on cutting board with widest part nearest you. With point of knife, cut through white cartilage at neck end of keel bone.
Step 2		Pick up breast and bend back, exposing keel bone.
Step 3		Loosen meat from bone by running thumbs around both sides; pull out bone and cartilage.
Step 4		Working with one side of breast, insert tip of knife under long rib bone inside thin membrane and cut or pull meat from rib cage. Turn breast and repeat on other side.
Step 5		Working from ends of wishbone, scrape all flesh away and cut bone from meat. (If white tendons remain on either side of breast, loosen with knife and pull out.)

The information presented here is courtesy of the National Chicken Council,
sponsor of the National Chicken Cooking Contest.

Return to: Poultry Science Home Page

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Last modified: Thursday, 27-January-2000.
URL: http://www.msstate.edu/dept/poultry/broboning1.htm

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