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tr.v. de·boned, de·bon·ing, de·bones
To remove the bones from: debone a chicken breast.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.deboned - having had the bones removed; "a boneless rib roast"; "a boned (or deboned) fish"
boneless - being without a bone or bones; "jellyfish are boneless"
References in periodicals archive ?
Each grain-free kibble is packed with protein from deboned turkey and chicken, turkey meal, chicken meal and chicken liver along with a proprietary blend of vegetables, oils, fruits and botanicals.
This makes it suitable for a wide range of viscous foods such as sauces, ketchup and deboned chicken, as well as sticky products like desserts and particulate bearing foods such as jams, pet foods and puddings.
Picks: The whole deboned lemon-herb-glazed chicken presented in a skillet shares honors here with the pumpkin mezzaluna pasta with sage butter.
Virtually all primal cuts are deboned for manufacture, and these are converted into some 25 million retail packs of pork products.
Wellness Complete Health comes in two delicious flavors: Deboned Chicken, Chicken Meal and Rice Recipe and Salmon, Salmon Meal and Deboned Turkey Recipe.
Comments: This is where Tommasi's whole roasted deboned chicken and duck osso buco gained fame.
Wellness CORE Fish & Fowl Recipe features 5 different meat sources including Deboned Turkey, Deboned Chicken, Chicken Meal, Whitefish and Salmon Meals-the most meat possible in a dry cat food.
50), a whole, deboned, free-range chicken that is served in a skillet with garlic-sauteed spinach and roasted rosemary potatoes, provides the type of dish relished by families around the world.
Picks: Try the pumpkin mezzaluna with sage butter or a whole deboned, lemon-herb-glazed chicken with roasted potatoes and spinach, served in a skillet.
The Company cited lower market prices, especially for deboned white meat and start-up costs associated with the new joint venture complex in Kentucky as significant factors contributing to lower earnings.
Description: Deboned turkey, duck and chicken dish with three different stuffings cooked by Paul Prudhomme-trained chef Augustine Contreras.