Is there a simple efficient way to remove the fascia, or that tight milky white membrane that envelops poultry?

Asked by Garebo (3190

) April 18th, 2011

I have tried to remove that membrane to no avail except by wasting lots of protein. I think it would make a huge difference in marinating if I could.

Eating free roaming raw chicken, some fava beans with a nice glass of Chianti just doesn’t do it for me, but nicely marinated grilled poultry is to die for.

So, how can you do it?

cooking

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5 Answers

Slice/sever the membrane and then grab onto it and peel it off with a damp paper towel.

You must have a cloth or paper towel that will give traction to the slipperiness of the membrane so that you can get a good grip on it for stripping.

Coloma (47193

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Thanks, you are right, it is slipperier than a….

Garebo (3190

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I would think cutting it a little before it has really dethawed (if you’ve frozen it) would help…or maybe just freezing it a little. it makes everything a little more easy to break off.

jlelandg (3536

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Yes, semi-thawed, I know that works well when removing the skin.

Garebo (3190

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