How to Skin a Chicken





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Published on Nov 5, 2010

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Remove the skin from your chicken before cooking for a healthier, lower-fat meal.

Raw chicken can contain salmonella and other bacteria. Wash your hands and tools thoroughly after working with raw meat and be sure to cook it completely.

Step 1: Lay on a plastic bag
Lay store-bought chicken whose feathers have already been plucked on a plastic cutting board. To remove skin from a chicken with intact feathers, hang the chicken from its feet from a railing or tree outside with rope.

Step 2: Set up a garbage bag
Set up a garbage bag beneath the chicken if you are skinning a chicken outside. It will catch feathers, skin, and wing bones.

Step 3: Cut around the feet
Make a shallow cut with the knife at the bottom of the leg, around the yellow part of the leg to separate the skin from the foot joint.

Step 4: Cut down the leg
Slice down the outside of each leg and pull the skin down and away from the meat. Use your knife to separate any stuck areas as you pull the skin down.

Step 5: Cut the breast
Make a shallow vertical cut through the skin of the breast of the chicken and pull the skin outward and around the back of the chicken.

Step 6: Cut the wings
Cut the wings off and remove the remaining skin and feathers from them. Use your knife to scrape away any residual skin from the meat.

Step 7: Wash the meat
Wash the meat with fresh water to clean away any debris, remove the giblets, and prepare the chicken as desired, savoring every delicious morsel.

Did You Know?
In 1936, John Tyson pioneered the first long-haul chicken distribution from Arkansas to cities like Chicago and Detroit. His company would become Tyson's Foods in 1963.


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