How to Debone a Chicken

More Information About This Class

What to expect in your cooking class: In this hands-on class, we’ll walk you through the process of deboning a whole chicken to create perfectly tender, boneless cuts for your favorite recipes. Whether you're prepping for a roast, a stir-fry, or making a delicious stuffed chicken, this technique will elevate your cooking and save you money. By the end of the session, you’ll have the skills and confidence to debone a chicken like a pro! Ingredients List: 1 whole chicken (approximately 3-4 pounds) Optional: seasoning of your choice (salt, pepper, herbs) to apply after deboning Equipment List: Sharp boning knife (or a paring knife with a flexible blade) Kitchen shears (for cutting through the backbone) Cutting board (preferably large and stable) Sharpener (to ensure knives are properly maintained throughout the process) Paper towels (for drying the chicken and cleaning up) Bowl (for discarding bones and any trimmings) Plate or tray (for storing the deboned chicken) Optional: kitchen twine for tying (if stuffing the chicken afterward)