Or should I even bother? I have three split, bone on, skinless breasts that are soaking (and defrosting) in a buttermilk mixture.
I really don't like chicken on the bone. I'm not handy with a knife, I tend to chop off my own finger (yup, at least a small chunk) so hubby will have to do any knife magic.
So, is there a secret method to deboning raw chicken (like filleting a fish) or should I even bother?
I really don't like chicken on the bone. I'm not handy with a knife, I tend to chop off my own finger (yup, at least a small chunk) so hubby will have to do any knife magic.
So, is there a secret method to deboning raw chicken (like filleting a fish) or should I even bother?