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Knife Skills: Bone a Chicken Breast

To bone a chicken breast, just follow the rib cage

Fine Cooking Issue 45

If you want to cook boneless chicken breasts with their skin — say, for this prosciutto-stuffed chicken — it’s worth learning how to remove the bones, since breasts are rarely sold skin-on and boneless. Figuring out how to bone a piece of poultry is easy because the bones are either visible or quite easy to locate by touch, unlike the bones in a large piece of meat. If the breast halves are still attached, cut them apart at the breastbone, ideally with a pair of poultry shears, which is an amazingly powerful tool that cuts through bones like they’re potato chips. No shears? No problem — just use a chef’s knife. For taking out the small bones, use a sharp, thin-bladed knife (a boning knife, if you have one, or a paring knife).

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