How to Debone a Chicken Breast

In a small piece of meat like a chicken breast, the bones are often easy to feel and visible, so deboning the meat does not require the services of a butcher. You can do the job yourself with a proper paring knife.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Poultry or kitchen sheers
• Cutting board
• Chef's knife
• Boning or paring knife

1. Separate the two breast halves at the center of the breastbone with poultry or kitchen shears.

2. Place the chicken breast right side down on a clean cutting board. Slide the blade of a chef's knife at a slight angle along the flat part of the breastbone. Make shallow, sweeping cuts under the bone.

3. Continue working the knife in the same manner under the flat part of the breastbone, and then under the curved rib bones towards the outer edge of the chicken breast until the rib bones are cut free.

4. Feel for a short bone, which is half of the wishbone, along the top edge of the breast. Expose the tip of the wishbone with the knife. Hold the tip of the bone and pull up while separating the meat from the rest of the bone.

5. Cut the wishbone free from the joints and cartilage using kitchen sheers. Search for any other small bone or cartilage remnants and remove with sheers and a boning or paring knife.

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