How to Deskin a Whole Chicken
Many people skin a whole chicken before they cook it. They know that many of the calories in the bird are in the skin, so they rid it before they cook their recipes. Others wait until the chicken is cooked before they trim the skin from the chicken because they want it to retain the juices through the cooking process. Either way, it's best to remove the skin from the chicken to make it more healthful, either before or after it's cooked. Does this Spark an idea?
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Instructions
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Cut around the skin on each of the legs, just below the yellow part (which is the foot joint). Make a vertical cut on the front side of each leg down to where the legs end and pull the skin down on both legs. Once you've pulled the skin down, trim the excess fat with your sharp knife.
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Make a vertical cut close to the breastbone, and pull the skin on the breast toward the back of the chicken. Free up the skin with your knife in areas on the chicken where it's difficult to remove the skin.
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Cut the wing tips at the joints and discard them. Cutting off the wings, themselves, depends on the recipe you'll use. If the wings are not needed, cut both off at the joints. Scrape away any remaining skin, fat and feathers with the knife, and rinse the chicken with cool water to get rid of what's left.
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Tips & Warnings
Be sure that you wash your knife and cutting board with warm soapy water after you skin the chicken, to avoid salmonella.
