How to skin a chicken

Skinning a whole chicken

If you want to bake a dietary chicken, the desire to remove the skin is quite understandable, because when baking, chicken fat from the skin enters the meat and makes it more nutritious and heavier for the digestive tract. Removing the skin from a whole chicken is quite easy, the secret is to remove the skin from the whole chicken at once, avoiding breaks. And this is great, because in cooking, pieces of leather of a large area are valued – they can be stuffed with cereals and meat for a snack. Removing the skin without tearing is quite difficult, but once you start practicing, it will get easier every time. Cooking scissors will come to the rescue – starting from the side of the neck, carefully trim off the subcutaneous fat that connects the meat to the skin, then you need to slowly insert your fingers and separate the skin. Where your hands do not work – carefully help yourself with scissors.

Skinning chicken legs or breast

Here everything is much simpler, since the piece is smaller and it is easier not to tear the skin, but the skin is also smaller. A piece is placed on the board, fingers gently crawl under the skin, separating it to the very edges – each piece will take no more than half a minute of time.

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