Originally Posted by CDennis
Originally Posted by LuckyDozen Farm
My dad showed me how to quick-skin a chicken and I have never found anywhere online or books, that is quicker or easier.
Is your method of skinning a family secret or can you share? For pheasants, we step on the wings really close to the body, grab the legs and pull firm and slow, they pull right out of "their jacket" or skin. I have been tempted to try that method w/ chickens and I was curious if that is what you use.
Edited by LuckyDozen Farm - 12/6/10 at 7:28am
It goes like this:
1) put chicken in cone and slit throat..leave to bleed out for at least 5 min.
2) Put chicken on back....legs facing you
3) cut off feet at leg joint
4) pinch the skin in the middle of the breast and insert knife and cut down until reaching vent, cutting only the skin, it should cut and tear very easily
5) peel the skin off the chicken breast, like you would unwrap a present...get your fingers down all sides to free it from the meat, then peel skin off legs. The skin should stay on the back of the chicken at this point. The hard part comes when you get to the feet joint, but by now, you should have enough skin to hold on to, and just peel it off inverted. Think of peeling pantyhose off a woman...LMAO!! If the skin tears, have a set of pliers on hand b/c the skin is slippery.
6) with a serrated steak knife..(thats just what I use but serrated is key here)...saw the leg and thigh, right off the side of the chicken on both sides...find the thigh/leg joint and saw that in two also. It really isn't hard if you have a good sharp serrated knife.
7) using same serrated knife or fish fillet knife, fillet the breast meat right off both sides, keeping pressure down on the meat with one hand and being careful not to cut into the rib cage with the knife.
8) wash the meat in the sink and get it into icy water ASAP...with the skin off the meat, it will dry out very quickly if you don't get it under some water.
Now if you want the wings, you have to keep pulling the skin off along the back, you should cut the wing tips off and pull wing feathers out before pulling skin off. Its not hard, but it just takes a lot more work for a very small amount of meat. I usually let the wings go to my hunting dogs. I usually have to do about 100-200 chickens in a day when I butcher and I do it all by myself, since a butcher knife doesn't fit in my wife's hands, and I have to balance meat vs time. If you have the time by all means get the wings...
The best part is that its minimal blood, minimal feathers flying around and ABSOLUTELY NO GUTS to deal with. You may leave some meat on the carcass compared to other methods, but my wife loves the convienence of having the skinless meat in supermarket condition when she gets it. Plus its easy work, and with practice you can do a chicken in about 60 seconds after its bled out. We usually process wild ducks we have killed too this way, but the skin doesn't peel off as easy as a fattened chicken does. I'll try to take pics the next butcher time and post them. I cannot think of any faster way to do this...Oh and BTW my dad worked at Tyson Meat when he was younger..this is how they used to do it on the skinless line, and the rest of the carcass was sent to be ground up into dog food..