View Full Version : How many scrape your chicken skin....
04-17-2011, 01:55 PM
and what do you all use to scrape it with. I may have found a pretty slick way to do it. I normally use a thin filet knife but always seem to end up with a few holes. Last night I did 12 thighs and didnt have a single hole in any of them.
04-17-2011, 02:26 PM
Please, Please share... I always struggle with this... How did you do it and what did you use..... Any help with chicken for me is huge.... Thanks in advance.
04-17-2011, 03:25 PM
I've been using one of those little square plastic scrapers like the ones used to scrape cast iron cook ware or pizza stones. It seems to work very well.
04-17-2011, 03:43 PM
I used to love chicken....till i started competing....now the whole scraping of the skins and the prep work....grrrrrr.....me no likey yard bird anymore....i buy whole chicken skins that are off the whole carcass and are HUGE, so if i do tare a hole when scraping there is usually enough surface area left on the skin that i can cover the whole thigh still...usually get two thighs out of one chicken skin
04-17-2011, 07:04 PM
He doesn't scrape it - he sucks the fat off of them. Stay tunes, he'll show you. :)
04-17-2011, 07:21 PM
I have always wanted to try Thirdeye's paint scraper but haven't picked one up yet.
04-17-2011, 07:47 PM
i use one of these and scrape on a plastic cutting board . great leverage and no rips!
04-17-2011, 08:48 PM
Looking forward to seeing the details!
04-17-2011, 09:06 PM
Last night I did 12 thighs and didnt have a single hole in any of them.
04-17-2011, 09:37 PM
Is that what y'all call it in Ill? :icon_blush:
04-17-2011, 11:00 PM
Sorry it took so long guys. I dabbled in taxidermy for awhile and they use a tool to thin capes and such to open up the skin especially around the nose and mouth areas. On bird skin they use a flesher which is a wire wheel to defat the skin and open the pores...this is messy and takes some touch or you'll burn thru the skin. The tool they use around the delicate areas on capes is called a skife knife. You'll see in the pic below how it works, it is basically a single edge razor on a curve and takes a very small bite of flesh. I used it on 12 thighs and not a single hole, you basically start to scrape the skin pulling the knife towards you and just keep making passes til all the fat is removed. They run about $10.00 and I did all the skins on one blade in about 20 mintues.
It may be kind of hard to see in the pic, but do a google search for skife knife and a better pic and info is available. Mine is a C.S. Osborne & Co. #925
04-18-2011, 05:27 AM
I know of a shig armed with lady Bic. I imagine you would have to go through a box of them due to clogging. I've done the straight razor thing but not anymore.
04-18-2011, 09:12 AM
I use a 3 inch Wusthof paring knife and just take my time and slice the fat off of each skin...takes a while, but hey, it's given me "bite-through" skin everytime..so I just plan ahead for my chicken prep... :becky:
04-18-2011, 09:18 AM
Use chicken without thick skin and then you don't have to worry about it.
04-18-2011, 09:52 AM
Skin side down in the Pan O Butter seems to take care of it for us but I have scraped before and will check out the skife knife
04-18-2011, 10:59 AM
Where do you get thin chicken skin?
04-18-2011, 11:15 AM
I lay mine on the railroad tracks near the house once the Minnie Pearl express runs I go back and they are perfect. Actually Mogreen does ours :-P
04-18-2011, 02:41 PM
Scottie, The thickness of the skin wasnt the issue...it was the fat. I was doing a little comparison with a another method and the one I learned at your class....I may be done scraping, figures, just when I find a way to take alot of the pain out of the process!
04-18-2011, 03:30 PM
I just find that the organic doesnt have the thickness which I find as being fat. I used to scrape. Then again I have tried about every method with chicken.
Warren I get mine from Whole Foods. They're organic from a farm in Indiana. If you do a side by scrape with another brand. You will see much fat scraping from the organic.
04-18-2011, 04:37 PM
I just love schmaltzing my chicken! In fact I'm takin' mine uptown-
...and to think it was all going to waste!
04-18-2011, 08:26 PM
Thanks, but the closest whole foods is 110 miles away in kentucky. Do you think the organic taste better also?
04-18-2011, 10:20 PM
I have used a filet knife, a santoku, a chef's knife, a paring knife, a paint scraper, a dough scraper, a disposable razor, an electric razor, a credit card, a deck of playing cards, and a garden hoe. I have no interest in spending another dime on a new gadget to scrape chicken skin. It is the most time consuming, back breaking, neck aching work of the whole competition. I despise doing it every time. And yet... I wouldn't go to a comp without my skin scraped. If I had the stomach for it, I would set up a booth on Friday and charge $25 to scrape skins for competing teams. I bet I could make a fortune if I didn't go insane first!
04-18-2011, 10:22 PM
no skin no promblem
04-18-2011, 10:55 PM
That could pay for our fuel
04-19-2011, 02:27 PM
hey, I'm a total rookie here, but I'm practicing for my first KCBS and have been using a simple single blade, disposable bic shaver and it works great... I saw Q-Dat's idea of skin side down in the butter pan, so I'll try that too...:thumb:
vBulletin® v3.8.8, Copyright ©2000-2015, vBulletin Solutions, Inc.
Copyright ©2000-2015, The BBQ Brethren Inc. All Rights Reserved