When you’re working with chicken and other meats, a plastic cutting board is usually the best option because it’s easier to sanitize and doesn’t trap bacteria as easily. [2] X Research source If you’re washing a plastic cutting board, a chlorine-based cleaner, such as a bleach and water solution, works best. Add a tablespoon of bleach per gallon of water to create a cleaner that you can use for up to two weeks. For washing a wooden cutting board, a quaternary ammonium-based disinfectant is usually the best option. Dilute a quaternary ammonium product, such as Mr. Clean, with water according to the directions to create a cleanser for your board. Make sure to dry your cutting board completely before setting the chicken on it.
It’s best to use short, precise cutting motions as you work to free the skin from the chicken, especially if you want to keep the skin intact.
Once you’ve freed the wing that you’re working on, repeat the entire process with the other one.
If you want to keep your chicken skin intact, use a tablespoon instead of a knife to separate the skin from the meat. Slip the handle of the spoon between the skin and the meat to split them, but work carefully. While the spoon handle is dull, it can still tear the skin if you’re not careful. Leave areas that won’t easily separate alone.
If you’ve used a spoon to help separate the skin from the breast area, you’ll need to switch back to a knife to cut away the skin at the middle of the back. The spoon just isn’t strong enough to free the skin in that spot. If you don’t want to damage the skin, keep your cuts small to avoid cutting it.
Make sure to slice completely around the bone at the end of the thighs to ensure that the skin is free all the way around.
It’s important to use a sharp enough knife to cut through the hip joints. You may want to sharpen yours just before this step to ensure that it’s capable of doing the job.
If you’re removing the skin simply to make your recipe healthier, discard it in the trash. If you need the skin for a certain recipe, follow the instructions for what to do next.
Don’t worry if the skin doesn’t pull off in one piece. Just grab the remaining piece and tug until all of the skin is removed from the breast.
If you feel like your fingers on slipping on the slick skin, you can use a paper towel to grab it and get better traction. Dipping your fingers in salt can also help, but be sure to pour the salt into a small dish and throw the remainder away after use so you don’t contaminate your salt with bacteria from the raw chicken.
If any small bits of skin get stuck along the bone and you want to remove them, use a small knife to carefully scrape them off.
You’ll know that the chicken is cool enough when you can touch it without discomfort. To ensure that the chicken retains enough heat to eat, you may want to set a piece of foil over it as it cools.
It’s usually best to cut the cooked chicken into pieces before you start to remove the skin.
Leaving the skin on the chicken while it cooks can actually help keep the meat tender and juicy. Removing the skin prior to eating, though, gives you much of the same health benefits as skinning the chicken before you cook it.
