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Filleting
REMOVING THE FILLET FROM THE BREAST BONE
Use the piece of breast from a chicken that you have cut into 8 pieces. Using poultry shears, detach the ribs and the central breastbone. Start from the widest part (the connection to the wing) and gradually work your way towards the narrower end.
Using a sharp knife, detach the meat from the sternum bone by following the curve of the bone, carefully separating the fillet in the process.
Locate the small tenderloin on the inner side of the sternum and cut the connective membrane to separate it.
If you find it too complex, you can find ready-made chicken breast fillets from MIMIKOS.
REMOVING THE FILLET FROM THE THIGH BONE
Use the thigh piece from a chicken that you have cut into 8 pieces. Place the thigh with the skin side down on a cutting board. Use a small sharp knife to locate one end of the bone. Cut the meat along the bone.
Push the knife under the bone, and while pushing it upwards, remove the bone.
If you find it too complex, you can find ready-made thigh fillets from MIMIKOS.
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