Kitchen Arts: Glove-Boning a Cornish Hen

Kitchen Arts: Glove-Boning a Cornish Hen

“To glove-bone a Cornish hen or any bird, one typically uses a boning knife,” says Kendall College's Chef Mike Artlip. “For smaller hens, it is sometimes easier to use a paring knife.”

Here's the technique:

1. Rest the whole bird on a sanitized cutting board and begin by removing the tail.

2. Carefully insert your knife between the hip bone and skin, making sure not to

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish