Jaccard on Chicken Skin

RubLover · Jun 24, 2017

Since most of the threads on this have expired, I will ask again.

When using a jaccard on chicken thigh skin, do you either separate the skin or fold it back and then just use the jaccard on the skin?

When I attempted to do the jaccard on the thigh - it was difficult and dangerous.

Folding the skin back or separating worked much better - however should I put something between the skin and the cutting board to not dull the jaccard?

ThomEmery · Jun 24, 2017

Use the foam tray the chicken came in

sfisch · Jun 25, 2017

When i used to do it I cut the bottom off of a big apple so it sat flat, then lay the skon over the apple and stab away!

Ron_L · Jun 25, 2017

RubLover said:
Since most of the threads on this have expired, I will ask again.

When using a jaccard on chicken thigh skin, do you either separate the skin or fold it back and then just use the jaccard on the skin?

When I attempted to do the jaccard on the thigh - it was difficult and dangerous.

Folding the skin back or separating worked much better - however should I put something between the skin and the cutting board to not dull the jaccard?

Try putting the skin onto something else, like a chicken breast, that will allow the jaccard to penetrate.

BTW, threads do not expire. There is a point where the system reminds you that you are replying to an older thread, but all you have to do is check the little box acknowledging that and you can post. If a post is on topic an continues the conversation in the thread, there is nothing wrong with doing that.

805Steve · Jun 26, 2017

When I do it I leave the skin on and gently work it, even over the thigh bone. I use enough pressure to pierce the skin but not enough to bend the blades. I put the thigh on a wood cutting board adn give each thigh maybe 6 or so "applications". I liked the technique.

Gowan · Jun 26, 2017

ThomEmery said:
Use the foam tray the chicken came in

Yep, foam trays work great.

Also good for cleaning your knife of chicken fat if you're scraping skin - quick cut thru the edge of the tray cleans off the ook. Destroys the tray, but you're throwing it away anyway.

Qbert60 · Jun 26, 2017

Cook legs and never deal with it again! LOL

akoda · Jun 26, 2017

I jaccard on the thigh, three times on each side of bone and through meat and three times perpendicular to bone and I don't push too hard. I have broken a bone or two when perpendicular so be careful

Burnt at Both Endz · Jun 26, 2017

I've heard tell of cooks using a boning knife point to prick the skin if your having troubles with the jaccard.

Jaccard on Chicken Skin

RubLover

Knows what a fatty is.

ThomEmery

Babbling Farker

sfisch

is Blowin Smoke!

Ron_L

Administrator

805Steve

Found some matches.

Gowan

is One Chatty Farker

Qbert60

Take a breath!

akoda

is one Smokin' Farker

Burnt at Both Endz

Babbling Farker

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