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Skinning a Whole Fowl

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About
This is not as difficult as it sounds. You are going to remove the skin of a chicken or duck whole, so that the bones may be removed and the meat marinated and combined with other ingredients to make a stuffing for the skin. It’s fun and exciting to do and it adds such prestige that a mere fryer becomes a banquet specialty, worthy of any elegant occasion.

Soaking the bird in tap water for 30 minutes before the skinning will loosen the skin and make it more resilient. Do not remove the tail until after the cooking.

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