De-Boneing and stuffing a whole chicken is from Anna Maria Volpi at www.annamariavolpi.com
Learn How To De-
De-Boneing and stuffing a whole chicken has become a tradition for my family for Thanksgiving.
Before stuffing the chicken we must remove the bones. Most chefs slice the chicken open to access the bones, then sew it back as with the video later in this blog. The technique I’m going to describe here via Anna Maria Volpi different and most spectacular. Her technique is a little more elaborate.
The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer skin. The result is the original chicken’s shape!
She learned this technique from her butcher father. It is not easy, but worth doing for a special occasion.
The best result is obtained by using a chicken, about 5 –
Widen the neck opening until you find the junction of the wing and the rib cage. Cut the ligaments with a sharp knife to separate the wings.
Using your fingers and a knife separate the wishbone. After freeing the wishbone,
Cut the cartilage that holds it to the breastbone. Insert the hand in the neck opening, and separate the meat from the bones all around the rib cage and backbone. Turn the chicken over as necessary. Use a knife to cut the white cartilage from the skin.
Separate with a knife the rib cage from the skin and the breast meat where necessary.
Free the wing bones and remove them. Now all the the bones of the rib cage and the backbone are fully separated from the skin and can be removed from the bottom opening.
Cut the skin around the end of the legs to separate it. From the bottom opening scrape the meat from the thighbones and remove them.
The chicken is now completely boned and ready to be stuffed.
Thank you Anna Maria for such great information – jughandle