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Trimming (Habiller) a Chicken
Appears in
Published 2010
- Hold the head of the chicken face down.
- Slice the skin of the back of the neck.
- Cut the length of the skin to expose the neck.
- Pull the skin away, exposing the neck.
- Cut off the head.
- Cut at the base of the neck where it connects to the body. Reserve the neck for making stock.
- Make an incision along the back of the legs.
- Open up the skin, and slip your thumb under the exposed tendons.
- Slip the tip of a sharpening steel underneath.
- Twist the sharpening steel to wind the tendons around. Then pull to disengage the tendons.
- Pull the tendons loose.
- Trim off using a pair of scissors.
- Trim the feet for presentation. With a large knife, cut off the side claws.
- Cut as closely to the joint as possible.
- Cut off the tip.
- Place the trimmed feet over an open flame to remove the outer skin.
- Once the skin has blistered, remove from the heat.
- Break off the larger pieces with your fingers.
- Use the tip of a small knife to remove any remaining skin.
- Trim off the tip of the wing. Reserve for making stock.
- Cut the lower part of the wing at the joint. Reserve for making stock.
- Cut around the base of the “drumstick” of the wing.
- Use the back of the knife to scrape the bone clean.
- With a pair of kitchen scissors, cut off the end.
- Be sure the cut is clean, remove any splinters of bone.
- Remove the wishbone: Lift the flap of skin at the shoulders of the chicken and feel for the outline of the wishbone.
- Use the tip of a small knife, scrape the bone to disengage it from the flesh.
- Continue scraping until the wishbone is completely exposed.
- The wishbone is held in place by cartilage, so hook your finger under the prong and gently break away and pull out.
