ANTIPOLO TRADING

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                    [ArticleID] => 131849
                    [Title] => Deboning de-chicken
                    [Summary] => I wish to know how to debone chicken. – STEPHANIE CHUA

Antipolo Trading & Supply
When certain recipes call for skinning and boning the meat of a whole chicken, we can turn to typical instruments, like a flexible, tapered boning knife, for deboning the breast and ribs, and a short, paring knife, used primarily for the thighs, as well as a pair of poultry scissors or plain kitchen shears.


                    [DatePublished] => 2001-08-29 00:00:00
                    [ColumnID] => 134275
                    [Focus] => 0
                    [AuthorID] => 1194547
                    [AuthorName] => Golly Bon and Bon Farolan-Gutierrez
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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Deboning de-chicken

By Golly Bon and Bon Farolan-Gutierrez | August 29, 2001 - 12:00am

I wish to know how to debone chicken. – STEPHANIE CHUA Antipolo Trading & Supply When certain recipes call for skinning and boning the meat of a whole chicken, we can turn to typical instruments, like...

Food and Leisure