How do you skin a chicken???
How to skin a chicken??
- Thread starter OSUman
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- #2
anyone know?????
A chicken you are processing yourself? https://www.backyardchickens.com/forum/viewtopic.php?id=36358
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- #4
cool thanks
This is a great informative video that shows how to skin a chicken and an easy way to clean out the carcass. Processing got a whole lot easier here after I watched this video.
Depending on what you're looking for, there's a ridiculously simple way I use to skin them. You lose the wings, but I'm ok with that for some of my birds. You don't need to pluck, gut, or do any cleanup.
Lay the dead, bled out bird on its back, and pinch a small piece of breast skin between your two fingers. Make a slice big enough to get a couple of fingers in, but don't cut any meat (that's why you pinched the skin up.) Put your knife down and put fingers from both hands in the hole you just cut. Rip the skin so that you're pulling it towards the head and feet. In an instant, with little effort, the clean, skinless breasts will be exposed, and the skin will be halfway down the legs as well.
Next, fillet off both breasts- use a sharp knife, a knowledge of chicken anatomy and some fillet skills here, and you'll be fine. Now you have two boneless, skinless chicken breasts.
After that, and this part takes a little more effort, pull the skin down the legs, one leg at a time. This will be a little harder to do, but just take your time. When you get past the "knee," slice through the joint (not through the bone!!) and the foot is free of the meat, but still attached to the skin. Be sure to pull PAST the knee, or when you cut the joint, you'll be cutting a bunch of feathers, and you'll be left with them on your meat.
Next, bend the leg/thigh out, away from the body. With the legs spread, slice some of the skin in the "crotch" area. This will allow the ball & socket joint to come free easier. Now, holding near the hip, continue to spread the leg so that you dislocate the hip joint. If you break the femur, you either were holding too close to the knee, or you didn't cut enough "crotchskin" to loosen the joint.
Now that the hip is dislocated, you can cut the tissue that holds the thigh to the body- again, DON'T cut through any bone! Repeat on the other side. You are left with skinless legs.
The remaining carcass has all the guts, feet, head, and feathers still attached. I burn mine, but you can do whatever you want with it.
You give up a little meat this way, but you save a TON of time, and still get most of the meat.
Lay the dead, bled out bird on its back, and pinch a small piece of breast skin between your two fingers. Make a slice big enough to get a couple of fingers in, but don't cut any meat (that's why you pinched the skin up.) Put your knife down and put fingers from both hands in the hole you just cut. Rip the skin so that you're pulling it towards the head and feet. In an instant, with little effort, the clean, skinless breasts will be exposed, and the skin will be halfway down the legs as well.
Next, fillet off both breasts- use a sharp knife, a knowledge of chicken anatomy and some fillet skills here, and you'll be fine. Now you have two boneless, skinless chicken breasts.
After that, and this part takes a little more effort, pull the skin down the legs, one leg at a time. This will be a little harder to do, but just take your time. When you get past the "knee," slice through the joint (not through the bone!!) and the foot is free of the meat, but still attached to the skin. Be sure to pull PAST the knee, or when you cut the joint, you'll be cutting a bunch of feathers, and you'll be left with them on your meat.
Next, bend the leg/thigh out, away from the body. With the legs spread, slice some of the skin in the "crotch" area. This will allow the ball & socket joint to come free easier. Now, holding near the hip, continue to spread the leg so that you dislocate the hip joint. If you break the femur, you either were holding too close to the knee, or you didn't cut enough "crotchskin" to loosen the joint.
Now that the hip is dislocated, you can cut the tissue that holds the thigh to the body- again, DON'T cut through any bone! Repeat on the other side. You are left with skinless legs.
The remaining carcass has all the guts, feet, head, and feathers still attached. I burn mine, but you can do whatever you want with it.
You give up a little meat this way, but you save a TON of time, and still get most of the meat.
Compost King
Free Ranging
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