First the meat needs to be removed. Can do this by boiling the chicken leg for an hour - meat will slide right off. Let bone dry and then heat in 350 degree oven for 45 minutes...there you go!
You don't have to remove the meat from the bone, but the chicken meat will taste better if you do.
Most of any bird or mammal bone consists of collagen which holds various calcium compounds, as well as phosphorus.
when a bone is placed in water, the bone loses its collagen which also leads to loss of the bone's color.
To remove the bone from a chicken thigh, use a sharp knife to carefully cut along the bone to separate it from the meat. Be cautious and work slowly to avoid cutting yourself.
When collagen is removed from the bone, the structure and strength of the bone are compromised. Collagen provides the framework for mineral deposition and helps to maintain the flexibility and resilience of bone. Without collagen, the bone becomes more brittle and prone to fractures.
it gets more bendable and jelly like. This is because the acid in the lemon juice destroyed the calcium in the bone, leaving just the collagen
When a chicken bone is soaked in vinegar, the acidic nature of vinegar starts to dissolve the calcium in the bone, leaving behind a more flexible and rubbery collagen matrix. This causes the bone to lose its rigidity and become bendable like rubber.
Collagen is the most abundant protein found in bone. It provides strength and structure to the bone tissue.
vinegar breaks down the calcium in a chicken bone making it softer
Chicken products are made from chicken.
The important organic components of bone include collagen, which provides strength and flexibility, and non-collagenous proteins, which regulate mineralization and bone formation. These organic components work together with inorganic minerals like calcium and phosphate to give bone its structure and functionality.
collagen