Boneless, skinless chicken breasts take up less space in the freezer. If you can’t buy them, it’s easy to do it yourself. At the bottom of this article is a close up video showing how to bone and skin a chicken breast.
Almost since beginning The Boat Galley, I’ve wanted to post a video of how to bone a chicken breast. I recently got a video camera and learned that while boning a chicken breast is easy, getting good shots of how to do it is difficult. I ended up boning SEVEN chicken breasts before getting camera angles I was happy with.
It actually takes me just over a minute to bone and skin a breast — I had to slow down to show what I was doing.
The first couple will probably take you longer, and you need to watch your fingers as they are near a very sharp (or what should be a very sharp) knife. And yes, the first one or two maybe will leave more meat on the bone than you’d like — just toss the bones in a pot with some water, cook until done, and pull the meat off the bones and use it for chicken salad (plus you’ll get some great chicken broth).
The chicken breasts will take up about half the space they did before you boned them. I like to put them individually in freezer bags — it makes them easier to tuck into odd places, they’ll thaw faster, and you can take out exactly how many you want.
The video below is in standard definition — if you have a broadband connection and wish to view it on YouTube in HD, click here.
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