Deboning

Deboning is the process of separating meat from bone with as little waste as possible, working close to the bone’s surface with a thin, sharp knife. It is used on areas such as wings, thighs, or ribs and is generally done before preparing stuffed dishes, rolls, or ground meat. Keeping the knife parallel to the bone during the process helps keep the meat intact.

Where It’s Used

“Debone the chicken thigh and prepare it for stuffing.”