Grasp the wing in one hand, and the area on the body around the wing joint with the other. Bend the wing back and twist it a bit until the joint pops, then cut through it with the tip of the knife. Locate the gap between the bone and the socket, apply a little pressure, and it should pop free with a little help. Continue working your knife down until you get to the leg. Grasp the leg in one hand, and the area on the body around the leg joint with the other. Bend the leg back and twist it a bit until the joint pops. Cut through the leg joint with the tip of the knife, reach in and find the gap between the leg bone and the socket, much as you did with the wing. The keel is the cartilage on the breastbone, and is the closest to the skin on the front, so you want to take extra care not to puncture the skin at this point. If you haven't already started working your knife down the other side of the carcass, do that now. Otherwise, you should be very close to having removed the carcass entirely from the meat, and there's just a little left to go.  Carefully cut the meat away from the keel. Let your knife scrape alongside the bone, using it to do the work for you. You should be using smooth knife strokes and short motions, rather than stabbing and ripping at the bird. When you work around the keel, pull the ribcage free and discard it. Before tossing the carcass, consider using it to make stock or soup. It's an excellent starter. You should now have a very large flattish piece of meat, but with the leg bones and the wing bones still intact on the inside. To remove the wings, clip off the wing-tips with your knife and push the bone back toward what was the inside of the carcass. Use the edge of your knife to start scraping the meat away until you can pull the bone through entirely. It's usually easier to use the knife to scrape, rather than trying to get too intricate. You'll conserve more of the meat this way and it'll go much more quickly. Keep scraping away at the small bone until you've pulled it through. To remove the thigh bone, carve the meat away from the thigh bone, which should be slightly exposed from where you separated the joint from the carcass. With care, you should be able to remove the thigh and drumstick bones without separating them. Push it up to expose the end and start scraping the meat away, stopping when you get to the knee. Cut around the knee to separate the tissue and continue scraping down the bone, separating as much of the meat as possible. When you get to the little nubbin on the end (the "ankle") put the bone flat on the side and break it, so the rest of the thigh and drumstick comes free, but the nubbin remains. This helps hold the shape of the skin as it cooks, so it won't retract too much from the meat. Some people prefer to leave the legs with the bones in, for presentation. It's up to you. Run your hand along the surface of the meat to feel for bone shards or little bits of cartilage and other undesirable bits that you can cut away to make the end product more tasty. Dispose of these bits, and you've got a properly boned chicken. All the remaining bones and other bits are excellent for making a chicken stock if you want to. Throw it all in a pot with some water and let it simmer for several hours and you'll have a delicious base for soups or stews.
ابرز عظام الجناح واقطعها. ابرز عظام الساق واقطع حوله. ابحث عن عظمة القص. انزع عظام الجناح. قم بنزع عظام الساق. نظفها.