Jakub Burton here from Stella culinary calm and in this video we're going to go over how to debone a chicken leg and thigh now you want to start by placing the leg and thigh skin side down flesh side up and your initial cuts are going to be shallow slices directly on top of both the thigh bone and the leg bone coming down at a 90 degree angle and this is just to expose the leg and thigh bone now notice how I'm holding the knife here I'm using a modified pinch grip normally speaking you would pinch the night between your index finger and thumb like that but here I'm pinching the knife between my middle finger and thumb with my index finger resting on top of the blade making the knife an extension of my index finger and it's going to make it easier to control the tip of the knife which I'm using during most of the slicing here now you want to work the knife down along both sides of the leg and thigh bone and then once you expose the top of the thigh bone enough to where you can slip your knife cleanly underneath it you want to do that and then cut outwards to detach the flesh now anytime you're making a knife movement like that where you're detaching flesh from the bone you always want to flex your knife or angle your knife edge towards the bone so that way you're only going to cut the bone you're not going to actually cut the flesh and that's what's going to give you a nice even flesh without any chunks missing now we're going to do the exact same thing on the leg end we're going to expose the leg bone all the way down to that bottom joint slip our knife in between the flesh and the bone angular knife towards the bone and detach now at this point you're basically going to run your knife down both the leg bone and the thigh bone detaching the flesh until you pretty much only have the leg and thigh meat attached to the knee joint where the thigh bone and a leg bone attached or are connected now this is the most difficult part of the process because you want to detach this flesh without cutting through the skin or cutting through the flesh so you see here I'm kind of bundling the meat into one hand while I'm running my knife along either side of the joint and just taking my time making shallow strokes and readjusting my knife angle around the joint until I can detach them now you will notice sometimes that little piece of white cartilage will remain attached to the meat and you want to make sure that you go back and remove that with your knife blade because that way when you go and cook the thigh later you don't want people biting into cartilage I mean that's never not good or tasty so make sure that all the cartilage is removed and then if there's any excessive connective tissue you want to remove that as well now from this point there's any number of applications that you can use your boneless leg and thigh for you can stuff it you can roll it currently right now it's stellar we're actually sandwich it with another leg and thigh using a meat enzyme to hold it together as a binder and we're cooking it sous-vide and that's actually a video that we have in the works right now but this is just a pretty Universal technique so anytime you need a boneless leg and thigh portion of chicken this is how you do it for more information check out this episode shownotes at Stella culinary comm slash cks 42