Boning
Boning chicken thighs
In kitchen language, boning or boning is the term used to describe the removal of the bone from the meat of slaughtered animals . In order to injure the meat as little as possible, practice and anatomical knowledge are required. A special boning knife with a very sharp, thin, pointed and elastic blade is usually used as a tool.
Boning animals that have to be left whole is particularly demanding. Some dishes in the classic kitchen require this - especially for poultry, which is then usually served filled in approximately its original shape.
See also
literature
- Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .