Chicken Trimming Tutorial

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Chicken Trimming Tutorial

Post by alleyrat58 » June 17th, 2012, 10:04 pm

This is how I learned to trim chicken so that they come out uniform and predictable. I do not scrape skins and instead account for that in my cooking technique. This is just one way to do it, I happen to like it:

1. Lay the thigh on the board with bone side on the right (unless you wield a knife left handed - then reverse everything I do)
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2. Pull the skin on the bone side up a bit to expose the line of fat that runs along that side.
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3. Flip the piece over and pull up the 'triangle' on the back of the thigh. This is a weird piece of meat that has a bloody / marrow-y taste to it that I don't care for. This is one piece of meat that I will never save or reuse. Get your finger under it and pull it up so it stands along the bone.
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4. Slice the triangle off along the bone.
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5. Once removed, it exposes a line of blood and connective tissue. Try and get your finger underneath of it, but if you can't, carefully slide your knife under it and make room for your finger. The pull the whole bunch of nastiness loose and cut off at its connection points on either end of the bone.
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6. Flip the piece over and lay the skin out flat. On the meat side you will see a large piece of excess skin. Cut it off square.
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7. Along the top of the piece is a muscle I have always called the 'rough muscle' because of its appearance. It tends to stick out unsightly. If need be, flip the piece over and filet some or all of the rough muscle off so that it no longer sticks out. i don't have a good pic of the rough muscle from this batch of chicken. Once the rough muscle is gone, square off the top.
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8. Finally, fold the chicken DO NOT ROLL THE CHICKEN and stretch the skin across all areas of visible meat. Do not fold any of the meat side under the bone. When it cooks you will not be happy with it. You now have a nice square thigh that no matter which side a judge bites into, he/she will get a nice bite, without connective tissue or bloody flavor.
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Re: Chicken Trimming Tutorial

Post by Gizmo » June 18th, 2012, 7:03 am

Great post Ben - thank you! :)


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Re: Chicken Trimming Tutorial

Post by The Czar » June 18th, 2012, 7:47 am

The photo czar is very pleased.....so much in fact....I think this should be come a sticky.....how about it OB 1?

:LG: :LG: :LG: :LG: :LG:


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Re: Chicken Trimming Tutorial

Post by Smokeone » June 18th, 2012, 5:16 pm

Very nice!
Thanks alleyrat, I will try that! :LG:
+1 on the sticky!


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Re: Chicken Trimming Tutorial

Post by smokendink71 » June 25th, 2012, 4:34 pm

thanks for the tutorial ben


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Re: Chicken Trimming Tutorial

Post by Frank_Cox » June 25th, 2012, 5:01 pm

Looks great! What do you do to make sure the skin does not shrink up and turn to rubber? I have seen tooth pics used in the past but do you do anything like that with this method?


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Re: Chicken Trimming Tutorial

Post by smokendink71 » June 25th, 2012, 6:10 pm

go myron mixon style and do muffin pans lol


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Re: Chicken Trimming Tutorial

Post by Frank_Cox » June 25th, 2012, 6:12 pm

SmokerTom does that...


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Re: Chicken Trimming Tutorial

Post by smokendink71 » June 25th, 2012, 6:19 pm

really it's a pretty cool idea


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Re: Chicken Trimming Tutorial

Post by Smokeone » June 25th, 2012, 6:26 pm

I dont think the wife will be happy if you put her muffin pan in the smoker! :wife:


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Re: Chicken Trimming Tutorial

Post by The Czar » June 25th, 2012, 7:50 pm

smokeone wrote:I dont think the wife will be happy if you put her muffin pan in the smoker! :wife:


THAT"S WHAT SHE SAID..... =)) ......it never gets old....


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Re: Chicken Trimming Tutorial

Post by alleyrat58 » June 26th, 2012, 12:55 pm

Frank_Cox wrote:Looks great! What do you do to make sure the skin does not shrink up and turn to rubber? I have seen tooth pics used in the past but do you do anything like that with this method?
Couple of things, Frank -
#1 keep it moist. I use half pans with roughly eight thighs / pan. I spray that dog every 30 minutes with a little water.
#2 - Cover it - I leave it uncovered for about an hour, then dump a magic blue bottle on it, then cover it for another hour. The skin won't get crispy per se, but it will be bite through.

Toothpicks can be dangerous - if the skin is going to shrink, toothpicks aren't going to stop it. If they break and you miss it; automatic DQ for foreign materials. And they're sharp! :violin:


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Re: Chicken Trimming Tutorial

Post by TuscaloosaQ » June 26th, 2012, 1:59 pm

been wondering how the thighs look so uniform. Thanks i hope I can accomplish this then again I dont comp cook but one day I will and Im gonna win !!!!!!!!!!!!! :-)


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Re: Chicken Trimming Tutorial

Post by Frank_Cox » June 26th, 2012, 8:32 pm

alleyrat58 wrote: #2 - Cover it - I leave it uncovered for about an hour, then dump a magic blue bottle on it, then cover it for another hour. The skin won't get crispy per se, but it will be bite through.
Ahhh! the magic blue bottle trick!


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Re: Chicken Trimming Tutorial

Post by Smokeone » June 26th, 2012, 8:33 pm

You can do it TQ!

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Re: Chicken Trimming Tutorial

Post by TuscaloosaQ » June 27th, 2012, 5:06 am

smokeone wrote:You can do it TQ!

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Re: Chicken Trimming Tutorial

Post by dougc767 » January 23rd, 2013, 7:28 pm

Sorry to resurrect an old thread. I'm new to the bbq world and don't know what the "magic blue bottle" is. Anyone mind filling me in?



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Re: Chicken Trimming Tutorial

Post by Smokeone » January 23rd, 2013, 8:27 pm

Rumor has it, that it is Parkay. :D


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Re: Chicken Trimming Tutorial

Post by The Czar » January 23rd, 2013, 9:03 pm

Smokeone wrote:Rumor has it, that it is Parkay. :D

But that is just a rumor...... :D


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Re: Chicken Trimming Tutorial

Post by dougc767 » January 23rd, 2013, 9:22 pm

Is that a fancy French bbq sauce? :? :-)



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Re: Chicken Trimming Tutorial

Post by The Czar » January 23rd, 2013, 9:43 pm

Well it ain't butter ;)

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