How to Remove Meat from a Whole Chicken

It may seem tricky, but removing all the meat from an entire chicken can be quick and easy - you'll look like an expert in no time.
Publish date:
Updated on

1. Remove legs, thigh and wings. TIP: Work on one side of bird at a time. Rotate bird to cut on opposite side.


2. Remove and discard skin.


3. Pull meat from the bones.


4. With a large chef's knife, carefully cut along both sides of breast bone, following ribs down as a guide. TIP: Stop cutting every so often to feel the ribs and help guide the rest of your cut.


5. Remove skin from breasts. Leave breasts whole or cut meat into 1/3- to 1/2-inch-thick slices for our Balsamic Roast Chicken recipe.