How to Debone Chicken Legs?

There are two options to debone a chicken leg.

The first is by starting the deboning from top to bottom. It produces pure chicken leg steak, which is ideal not only for grilling but also for rolls or a Chicken Kiev from ham.

Work with a knife from the scapula by trimming it over the upper joint and breaking it from the joint. Then easily release the meat by cutting the muscle of the upper leg around the bone to the middle.

Then cut the meat around the middle joint, pierce and cut a muscle along the bone on the inside of the lower thigh. Finally, cut the circumference at the end of the bone again to release the tendons.

For the second way to debone chicken legs, cut a ring around the lower end of the leg just above the bone to cut through the many tendons, which are concentrated there.

Then (we're explaining the deboning of a whole leg, with the lower and upper part) you place the chicken leg with its outer side in the palm of your left hand and its inner side facing you.

With the tip of a sharp knife, pierce it like a needle from the lower end inwards, by sliding it on the bone to the middle joint, then upwards, with pressure, just cut the meat.

This is how the bone opens up and can be seen. Turn the whole leg facing down and by holding it by the round bottom part of the bone like a handle, with the tip of a knife, ​​carefully scrape the meat along the bone, by carefully going around that needle-sharp bone and it stays towards the bigger one.

With boneless chicken, in addition to tender steaks, you can always make delicious chicken soup or chicken stew.