- Thread starter
- #11
If you're a skin fan then you'll have to continue to pluck. But even if you do, check out that video to see how neatly & easily they show how to clean out the carcass.
I don't eat the skin unless it's breaded fried chicken, and I rarely cook my birds that way. I usually simmer the cut-up chicken until it's tender & I can pick out the bones, then I separate & save the meat to use later in soups, stews & chilis. It makes the meat go further. Lately I had been removing the skin before simmering & thought "why am I taking the time to pluck only to remove the skin before cooking?"
I don't eat the skin unless it's breaded fried chicken, and I rarely cook my birds that way. I usually simmer the cut-up chicken until it's tender & I can pick out the bones, then I separate & save the meat to use later in soups, stews & chilis. It makes the meat go further. Lately I had been removing the skin before simmering & thought "why am I taking the time to pluck only to remove the skin before cooking?"
