Poultry is not only a dietary product from which quite tasty and varied dishes are obtained. Sometimes the hostess asks the question: how to remove skin from chicken for cooking according to individual recipes? Some do this in order to preserve health. We will analyze all the ways.
Training
When you go to the store to purchase a carcass, pay attention to the following points:
- Buy only a chiller, as a previously frozen product could undergo this procedure several times and be subjected to improper defrosting. This leads to damage to the integrity of the skin. Yes, and consider how to fail.
- Do not take domestic chicken. Her skin is thick and difficult to come off.
- Check that there is no damage to the surface of the bird.
- Before removing the skin from the chicken, rinse it well and wipe it with a towel so that your hands do not slip during operation.
- It will take 2 sharp knives (small and long).
- Take a wooden cutting board so as not to catch the carcass on the table.
Choose the recipe on which the way of work depends.
1 way: for roll
This option is more suitable for roll. Here we will figure out how to remove chicken skin from meat along with meat, while removing all bones. The resulting carcass will be easy to stuff, roll and cook a cold appetizer.
We remove the neck of the bird and put it on its back. With a small knife, we cut on both sides of the bone on the abdomen. When the breast is separated, the carcass begins to unfold. We find a connection with the wing near the neck and break it off.
Now it will be the most difficult. It is necessary to remove the meat with skin from the back without damaging the skin. Carefully pull back the skeleton and use unsharp movements to scrape everything off the bones. Do not forget that the thinnest place at the spine, so pay special attention to it. Take a look at the photo on how to skin chicken for stuffing in this place.
Next, we separate the leg, breaking off the cartilage. There is also little pulp, try not to damage the skin. Now at the end we chop off the tail, and the breast, 2 legs and 2 wings remain.
We stick a knife in the chicken paw and draw it on the bone on both sides, so that it becomes naked. We do the same with another ham.
At the wings we clean only the first phalanx, and remove the rest. All is ready.
2 way: for stuffing
They use it if the skin is needed whole. Let’s figure out how to remove the skin from chicken for stuffing.
As in the first case, we put the bird on its back and begin to separate the skin from the breast. Here it is fixed more in the center and in the place of evisceration. We begin to move from bottom to top, periodically cutting thin ligaments with a knife. You can do more movements with your hands than with a tool, because the skin is easily removable.
When we reached the center of the breast, put the knife back and put our hands in the pockets, separating the skin from the meat, and then cut the ligaments. Then we release the knee joints, gently breaking and cutting. The shin is left inside the skin, as are the wings. This will help to further maintain the shape of the bird.
Separate on both sides of the thigh. Turn the chicken back up. Next, we begin to remove the skin from the spine, first cutting off the ass. Here the skin is attached very tightly. Therefore, try not to damage it. Also, the movements go from the bottom up. We release the shoulder joints and neck.
Now you have learned how to skin chicken. All this takes from 5 to 10 minutes. Depends on experience.
Advice
If you are preparing for the holiday and for the first time have begun the process of removing the skin from the chicken to prepare any dish, then it is better to practice in advance. For example, try making a roll.
If you accidentally cut the skin, then it can be sewn up or fixed with toothpicks. But it’s better to do everything carefully and slowly.
If the chicken is at room temperature, then briefly put it in the refrigerator so that the meat is not so soft, then it will be easier to move away from the skin.