How to skin a stuffed chicken

An understandable master class to help a hardworking housewife! I'll try to tell you clearly how to remove the skin from the chicken, then stuff it with something delicious. Statements like "the skin of a chicken will come off like a stocking" look tempting. Personally, I've never been able to do that. Perhaps this requires aerobatics?

Parra

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 18 g

Fats 50 % 18 g

Carbohydrates 0 % 0 g

238 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
1. Prepare the chicken.
Step 2:
2. Climb under the skin with your hand.
Step 3:
3. We separate the skin on the breast.
Step 4:
4. Breast is free of skin.
Step 5:
5. Using a knife, we separate the skin on the back.
Step 6:
6. Finally release the thighs.
Step 7:
7. Now, lifting the skin, you can cut off the leg.
Step 8:
8. We turn the legs out of the skin.
Step 9:
9. Chop off the bone.
Step 10:
10. Half the work is done!
Step 11:
11. We release the wings and cut them off.

It is better to take the chicken chilled, but frozen-thawed is also suitable, just her skin will not be so elastic.
As a rule, there are already two "technological" holes in the carcass of a chicken – where the neck was and where the tail was. We put the chicken on the back and put our hand under her skin from behind. This is done very easily. We fumble with our hand under the skin, tearing off the films with which she holds onto the meat with her fingers. It is necessary to ensure that the entire breast, up to the neck, the skin is separated from the carcass.
Turn it over on the breast and arm ourselves with a knife. Our task is to separate the skin on the back. Without regret, we cut away from the skin, closer to the ridge. The fatter the chicken, the easier it will be to do it – it has more subcutaneous fat, less chance of damaging the skin. You can separate the skin along the entire back, you can stop in the middle and perform the next step, as it is more convenient for anyone.
Next, we free the places around the hips from the films – where with fingers, where with a knife. Now you can cut out the hams along the joint. We turn the leg out of the skin. Here the skin is removed from her easily, really "like a stocking". I cut the bone with an old knife and a kitchen hammer. Perhaps you have a more comfortable device.
Now the same procedure needs to be done with the wings, after finishing separating the skin on the back. Careful, armpits are the most difficult part! It is better to grab a piece of meat than to mend the holes later, so we cut it "with a margin". We cut off the wings at the joints. That's it, you can stop there. The chicken is ready for stuffing.
If there is a desire, you can release it by carefully pruning the veins, and then break out another half of the wing along the "elbow" joint. I sometimes succumb to this desire, which often ends up sewing holes in such a wonderful skin.
By the way, chicken skin can be frozen. Often I do this when there is no time or desire to mess with stuffing. Before use, defrost and rinse in cold water.
In conclusion, I want to say that the procedure is not as complicated as it may seem to an inexperienced eye. It takes 15-20 minutes at most. At the time, I did everything right the first time. So try, experiment! And in case of failure, you can always just cook chicken without skin.