Knife Skills: Learn how Chef Knight Takes The Skin off a Chicken

Photo by Justin Kouri
Find a demo video on how to skin and portion a chicken on ediblehouston.com
Photo by Justin Kouri
Beginning Use a sharp kitchen knife to cut through the skin on one side of the breastbone from the neck down to the end. Gently with your thumbs get under the skin and peel the skin back and around, trying your best to keep it in one piece.
Photo by Justin Kouri
Now the other leg Turn the chicken over as you go, literally turning all the way around till you get to the other side of the breastbone. Push the skin down on the leg and pull hard to get it over the leg end.
Photo by Justin Kouri
Finishing up You can even make a small slice around the wings to get the skin off.
Photo by Justin Kouri
Chicken skin If you have done well you will have 1 large strange-looking giant piece of chicken skin.
Photo by Justin Kouri
Sheers Want to spatchcock (butterfly) the whole chicken? Use sturdy poultry sheers that cut through the back or breastbone easily.