How to Debone a Whole Chicken
This step-by-step deboning technique removes all bones from a whole chicken while preserving the skin and meat structure, enabling restaurant-quality presentation and creative stuffed chicken dishes.
-0:00
This step-by-step deboning technique removes all bones from a whole chicken while preserving the skin and meat structure, enabling restaurant-quality presentation and creative stuffed chicken dishes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store the deboned chicken in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months; thaw overnight in the fridge before cooking or stuffing.
sharp boning knife or paring knife · cutting board
Yes. Use a sharp knife, work slowly from the leg joints inward, and follow the natural seams between meat and bone to minimize tears.
A 3–4 lb whole chicken is ideal; smaller birds have delicate joints, while larger birds require more force and have thicker bones.
With practice, 8–15 minutes. Beginners should allow 20–30 minutes as you learn the bone and joint locations.
Save them for homemade stock or broth; freeze in a sealed container for up to 3 months.
A sharp 3–4 inch boning knife or paring knife works best, but a sharp chef's knife can work if you're careful and precise.
Full English Breakfast
30 min · Sonny Hurrell
Beef Stock
375 min · Sonny Hurrell
Salmon Temperature Guide
45 min · Sonny Hurrell
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Chicken Tikka Masala
260 min
Healthy Cobb Salad
25 min
BBQ Chicken Breasts with Rice and Beans
115 min
Chicken Wings Three Ways
125 min
Charleston Shrimp and Grits
Kardea's Charleston Shrimp and Grits
65 min
Hoppin' John
