The blade is sharp and fine, it could just slit us open

[venta]

Does anyone have any useful way of explaining to me how one bones a chicken thigh[*][**]? I acheived it this evening in a rather approximate hacky hacky way which wasn't terribly effective. Or pretty. There are plenty of step-by-step instructions available on t'web, but the ones I've looked at seem to bear very little relation to the actual part of a chicken I was attacking earlier. While I'm sure they're correct, I can't really make any sense of what they're telling me.

Shortly after the rather inexpert butchery I discovered that one of my favourite dishes is, in fact, ridiculously easy to make.

[*] Yes, clearly, one asks the butcher to do it. I didn't.
[**] Or how one debones a chicken thigh. Stupid flammable/inflammable words.

Comments

[owdbetts.livejournal.com]

OMG, serious riots down your way right now? - hope you're OK

[valkyriekaren.livejournal.com]

Yes, but I doubt my instructions will be any clearer than the ones you've found online. It is just something you get better at by doing.

[motodraconis.livejournal.com]

Hope you're ok.

[uitlander]

You use a knife.

HTH.

P.S. I may have a D.Phil. in looking at butchery traces on bones, but I am still hopeless inept at the practicalilties of the act.

[phlebas.livejournal.com]

'Cook it first' isn't the answer you're after, right?

[onebyone.livejournal.com]

Aha! My Italian cookbook with instructions how to bone things helpfully says, "When you reach the legs, pull the thigh bones out of their sockets. Leave the bones in the legs to give them more definition when they are cooked."

So that's effin' useless.