Workbook Illustrated: How to Debone a Chicken Thigh
- Use your hands to remove the skin from the chicken thigh. Trim off the excess fat with a sharp knife and discard.
- Place the thigh rough side up on a cutting board and locate the bone. Score a line through the meat along the bone with the tip of the knife. Using a short, flicking motion, expose the top of the bone with the tip of the knife.
- Hold one end of the bone. Using the base of the knife, scrape the meat off the bone in short strokes.
- When the bone has been mostly scraped clean, separate the end of the bone completely from the meat. Trim any remaining cartilage or bone still on the meat.
ABOUT THE AUTHOR:
Erin Rogers Pickering is a gluten-free wife and mother living just outside of New York City where she teaches watercolor workshops. Find Erin’s work in her online store ErinGoPaint on www.etsy.com and follow her illustrated gluten-free journey at www.theglutenfreeillustrator.blogspot.com.
