Chicken skin is extremely rich in fat.
In many recipes it is absent and it is recommended to remove it from the chicken, but this deprives the chicken dish of fat.
People with cholesterol problems should not consume chicken skin precisely because of its high fat content.
Removing chicken skin is not a difficult endeavor, as long as it is done the right way. This requires a well-sharpened knife, board and defrosted chicken.
In case there are leftover chicken feathers on the skin, it is good to remove them, so that they do not remain on the meat during the processing.
Around the limbs - the upper and lower thighs, a thicker skin is formed around the skin, which must be removed and to make small incisions in it with a knife, while being careful not to injure the chicken meat.
Begin to cut the skins between the meat and the skin to remove it. That is why it is necessary for the chicken to be defrosted well.
Carefully repeat this on all sides of the chicken and soon there won't be an inch of chicken skin left.
You can then clean it of the residual skins and you can now proceed to the heat treatment of your dish.
Once you have removed the skin from the chicken, you can prepare a delicious chicken fricassee, breaded chicken, rich chicken soup, chicken salad, chicken steaks, chicken stew and why not even chicken skewers.
