Boning Chicken Breasts
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 305. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Skin the chicken breast, if desired. Using a thin sharp knife, cut as close to the breastbone as possible with a sawing motion. Press flat side of knife against rib bones, using your free hand to gently pull meat away from the rib bones. Repeat on other side of breastbone. Remove white tendon from each breast half by pulling on one end of the tendon, scraping off the meat as you pull.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.