How do you separate whole chicken skin from the breast (for basting) without ripping it?
In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (very slowly) it always felt like I was about to rip the skin. When I finished a sizable part of the breast was left exposed because some of the skin ripped.
Best Answer
I'd say experience ?
You need to try it a few times to get the feel of the skin and the meat and how much pressure is needed to separate the skin from the meat.
Try putting more pressure on the meat itself and not on the skin (hard to describe).
The quality of the chicken is also important, most supermarket chicken have crappy skin and will break easily.
If you try on a good free-range chicken, the skin will be sturdier (personal experience, here).
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How do you separate the skin from chicken breast?
Pull the skin away from one side of a breast. When you want to remove the skin from a chicken breast, place the breast on a clean cutting board so the skin side is facing up. Choose one side of the breast and take hold of the skin to carefully pull it away from the meat.How do you baste under chicken skin?
Just find a spot on the bird's breast where the skin and meat are a little separated, like the chest cavity opening, where it's been cut during butchering. Slowly slide your fingertips in between the skin and the meat, separating the two, and work your way all over the breasts with both hands.How do you separate the skin from a whole chicken?
To split the breast, place the chicken skin-side down on the cutting board. Run a sharp knife along the center of the breast to weaken the cartilage. Then, flip the chicken over and position your palms on each side. Press down firmly until you hear the breastbone crack.How to Simply Skin \u0026 Cut a Whole Chicken for Daily Home Cooking
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Answer 2
In addition to practice and buying a quality chicken, these things help:
- Take off any rings or jewelry.
- Trim your fingernails so they don't cut the skin.
- Start with a fresh bird: the longer the time since the bird being slaughtered, the more fragile the skin.
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