Here’s the short version. First, the whole chicken is broken down into parts. The breast is separated from the back. The legs are cut off. Each part then goes to its own station.
For a boneless breast, the machine or butcher makes a single cut along the keel bone. Then, with a swoosh, the meat is pulled away. It’s like peeling a banana, if the banana was a chicken and the peel was a ribcage. For thighs, it’s trickier because of the small bones. Tiny machines or nimble fingers pop them out.
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What About the “Skinless” Part?
Ah, you noticed. How does skinless boneless chicken happen? Often, that’s a separate step. After deboning, the meat goes through a skinning machine. It uses a blade and a rubber roller to grab and rip the skin off. Yes, it sounds gross. But it’s efficient.
Some companies use a process called air chilling to make the skin easier to remove. Others just use steam. The result? That sleek, naked chicken breast you find in the grocery store. It’s been stripped of its coat.
