How To Debone a Chicken Quarter and Stuff It

Turn your kitchen into a 5-star restaurant when you learn how to stuff chicken thighs. Our Knife Skills series is sponsored by Cutco. Since 1949, Cutco has been building memories in kitchens across America. Learn more at www.cutco.com.

Learn how to debone and then stuff the thigh of a chicken leg for a delicious recipe and beautiful presentation.

Have you ever heard of a turducken before? It’s where you stuff a chicken in a duck inside a turkey.

Stuffing a chicken thigh is kinda like the same thing. You debone the thigh and stuff the thigh with a filling (in our case sausage) then roll it back up to look like a normal chicken thigh. Your guests will cry out in surprise to learn that there is sausage now inside of their chicken thigh! Almost as if you produced a magic trick or something.

Step #1

Place your chicken thigh and leg on a clean cutting board with your boning knife.

chicken thigh

Step#2

Remove the rib bones using small strokes with your knife.

Remove the ribs

Using the tip of the knife you can scrape against the bone to get all the meat.

Use you knife to remove meat

Once you have most of the meat separated from the bone use a petite chef’s knife to remove the bone.

Chef's knife removing bone

Now the rib is disconnected from the thigh.

Ribs removed from thigh

Step#3

Use a boning knife and cut a slit through the thigh to get to the bone.

Remove thigh bone

Make small strokes with your knife to get to the bone.

Small knife strokes

Step#4

Once you get to the bone use the blade of the knife to scrape the chicken off the bone.

Scrape down the meat

Step#5

Next, locate where the thigh bones meets the leg bone.

Where the bones meet

Step#6

Cut in-between the thigh bone and leg bone to remove.

Cut in-between bones

Grasp the bone firmly and pull.

Boneless thigh

This is what the chicken looks like deboned. Now it’s time to get stuffing!

Chicken leg with boneless thigh

Step#7

Use a meat mallet and gently pound the thigh meat. I used plastic wrap to help with the mess and also to prevent the mallet from tearing the meat.

Pound the thigh meat

The chicken thigh should be a uniform thickness.

Uniform thigh meat

Step#8

Stuff the stuffing into the thigh and leg cavity. This was about 2 tablespoons of stuffing.

Stuff with stuffing

Step#9

Fold the meat and skin around the stuffing.

Wrap meat around stuffing

Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you.

Pull the skin tight

Then underneath to keep the stuffing in.

Wrap skin around meat

Step#10

Stick two toothpicks into the chicken skin to ensure the skin stays around the filling.

Stick toothpicks through skin

Step#11

Season the chicken with olive oil and salt. Bake as directed.

Oil and salt chicken thighs

Step#12

Let your chicken rest 5 minutes before slicing and serving.

Stuffed Chicken Thigh

How To Debone a Chicken Quarter

Yield: 1 chicken quarter

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

  • 1 chicken quarter, bone in

Directions:

  1. Place your chicken thigh and leg on a clean cutting board with your boning knife.
  2. Remove the rib bones using small strokes with your knife. Using the tip of the knife you can scrape against the bone to get all the meat. Once you have most of the meat separated from the bone use a petite chef’s knife to remove the bone. The rib is now disconnected from the thigh.
  3. Use a boning knife and cut a slit through the thigh to get to the bone. Make small strokes with your knife to get to the bone.
  4. Once you get to the bone use the blade of the knife to scrape the chicken off the bone.
  5. Next, locate where the thigh bones meets the leg bone.
  6. Cut in-between the thigh bone and leg bone to remove. Grasp the bone and firmly pull.
  7. Use a meat mallet and gently pound the thigh meat into a uniform thickness.
  8. Stuff about 2 Tbsp. stuffing into the thigh and leg cavity.
  9. Fold the meat and skin around the stuffing. Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you then underneath to keep the stuffing in.
  10. Stick two toothpicks into the chicken skin to ensure the skin stays around the filling.
  11. Season the chicken with olive oil and salt. Bake as directed.
Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay's Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.