How to Debone a Whole Chicken

Start by removing the wing flats.

To debone the wing drumette, hold it with a towel for grip, push the meat down to expose the two bones, and pull them out.

Slice along the wishbone and remove it.

Place the chicken breast-side down and make a slice all the way down the backbone.

Following the backbone, slice through the shoulder joints on both sides to detach them from the carcass.

Pull the meat and skin down from the back to reveal the two chicken oysters.

Flip the chicken breast-side up. Using your fingers, push down and separate the breast meat from the carcass, working your way over the tenderloins.

Flip the chicken back over and carefully cut the oysters away from the carcass.

Lift the leg to pop the thigh joint out of its socket, then slice through the joint to release it.

Grab the carcass firmly and pull it out, separating it from the meat.

Remove the two tenderloins that may have stuck to the carcass and set them aside.

Lay the deboned chicken flat, skin-side down. To remove the leg bones, locate the thigh bone and cut around the top to free it.

Using a towel for grip, hold the thigh bone and scrape the meat down towards the leg joint.

Once you reach the joint, slice around it and continue scraping the meat down the leg bone.

Flip the leg over and use the back of your knife to break the ankle knuckle.

Pull to remove the connected thigh and leg bones completely.

Repeat the process on the other leg.

Open the fully deboned chicken and place the reserved tenderloins back into the breast area to create an even layer of meat.