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Can we talk about blade angle when deboning poultry?
I just learned that keeping the blade flat against the bone is key. It really improves the cut and reduces waste.
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jakeb626mo ago
Took me years and a lot of sad, shredded chicken to figure that one out. I used to attack a chicken like it owed me money and wondered why I ended up with more bone chips than usable meat. Now I just picture the blade giving the bone a really flat, boring hug. It works way better, but man, I wish someone had told me before that family barbecue disaster.
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elizabeth_price936mo ago
Ugh, that "flat, boring hug" tip from @jakeb62 is everything. I had the same fight with a chicken breast last week. You just have to go slow and let the knife slide against the bone, not hack through it. My dog loved all my early fails though, he got a lot of weird scraps.
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karen1656mo ago
Oh man, totally. I was just fighting with some chicken thighs last night (the bone-in ones were on sale, go figure). I used to peel meat away and then try to slice underneath, which always left so much behind. What finally clicked was finding that sweet spot where the blade tip points down just a bit but the flat side is still against the bone, like @elizabeth_price93 said about letting it slide. You get this clean, quiet scrape sound and suddenly the whole thing just comes free. My trash bowl went from full of good meat to mostly just skin and fat.
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