Chapter 3 How to skin a chicken

“My dear apprentice, the art of chicken-skinning is not an easy one. It requires ferocity at times, yet precision at others. If you follow the next steps however you should be fine.
Step 1 Cut of the head. Try to do this as far away from the neck as possible as the neck provides quite some meat as well.
Step 2 Break the legs at the knees and cut the lower parts off.
Step 3 At the first curve in the wings cut the skin to the bone, break the bone and sever the remaining tendon.
Step 4 Make an incision in the skin of the belly.
Step 5 Rip the skin off; Try to free the legs and wings first, before you rip the rest off. But be careful at the throat. In most cases it contains a feeding bag (that’s what our guides called it) which, if it bursts, produces a terrible stink that can make you hurl.
Step 6 Cut the tail feathers and but off, but not too far or the intestines will start pouring out.
Step 7 If you made it this far. Congrats, you have succeeded in skinning a chicken.