I’ve been watching many deboning videos and most of them have been about how to take apart a side of beef or dispatch a whole hog. For most of us, I think that the most common is taking apart a whole chicken. Get that oyster! I’ll get back to that. Taking apart a whole chicken is a dying art. Thanks to groceries, we now can find thighs, legs, breasts, and wings in pretty packages with as many pieces as we need. My thing is that the pack of 12 legs came from 12 different chickens and I strongly believe in using the whole animal.
\nFor those of us who need to keep an eye on budget, you can still find whole chicken for sale at $0.99 per pound vs $2.99 for cut parts.<\/p>\n
I have at least 2 traditional fillet knives and most people use them for deboning as well. I think the traditional fillet knife is a bit long to dispatch a chicken. They are great for fish but even for fish, I have better methods of cleaning them up. The reality is that any knife can be used to debone a chicken. Yan can do it with a cleaver.<\/p>\n