Deboning

Deboning is a basic technique of primary preparation whose essence lies in the careful separation of bones from meat, poultry, or fish with a sharp knife while keeping the flesh intact. It is one of the fundamental skills of the professional cook and butcher.

Deboning demands precision, a knowledge of the carcass's anatomy, and skilful command of a special boning knife with a narrow, flexible blade. Meat separated from the bones is more convenient to slice, stuff, and cook evenly, and the removed bones are not wasted — a fragrant broth is made from them. Deboning a whole bird “in a stocking” — so as to remove all the bones without damaging the skin — requires special skill, for it is the basis for making refined dishes such as a stuffed galantine or roulade. Perfect deboning is a mark of true mastery and of a thrifty, respectful attitude to the product.