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    You are in: Home / Community Forums / Cooking Q & A / Yellow "skin" on chicken
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    Yellow "skin" on chicken

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    Chef Shadows
    Mon Apr 06, 2009 6:13 pm
    Food.com Groupie
    That slimmy stuff is the conective tissue between the outer skin and the muscle! It will not hurt you!

    Free rangs birds often do not have this since it comes off when you skin the bird! The longer the bird sits before skinning the more of this stuff you will have. A fresh killed chicken will not have this if scalded and skinned within a few minutes of slaughter ( about 20 minutes max. ) Most of the stuff you buy in the supermarkets comes in whole ( semi-frozzen ) and is then skinned at the store...if it is too yellow and does not come off easy then you need to be looking else where for your poultry...freezing also exatribates this problem.
    mightyro_cooking4u
    Mon Apr 06, 2009 6:31 pm
    Food.com Groupie
    This "yellow film" is not between the outer skin and muscle. This film is on the skin itself.
    Chef Shadows
    Mon Apr 06, 2009 6:55 pm
    Food.com Groupie
    mightyro_cooking4u wrote:
    This "yellow film" is not between the outer skin and muscle. This film is on the skin itself.


    Then you really need to be finding a different source for your poultry... that is not healthy!
    Foodtography
    Mon Apr 06, 2009 7:46 pm
    Regular "Line Cook" Poster
    mightyro_cooking4u wrote:
    This "yellow film" is not between the outer skin and muscle. This film is on the skin itself.


    I assure you that it is fine. The diet is rich in carotene's and causes the coloring.
    Chef Shadows
    Mon Apr 06, 2009 8:01 pm
    Food.com Groupie
    Foodtography wrote:
    mightyro_cooking4u wrote:
    This "yellow film" is not between the outer skin and muscle. This film is on the skin itself.


    I assure you that it is fine. The diet is rich in carotene's and causes the coloring.


    A yellow skin is healthy but a film of yellow is not!

    All I am going to say on the issue!
    Foodtography
    Mon Apr 06, 2009 8:25 pm
    Regular "Line Cook" Poster
    Whoa, it's alright. It's a chicken. icon_biggrin.gif
    mightyro_cooking4u
    Mon Apr 06, 2009 8:40 pm
    Food.com Groupie
    Gee, I didn't mean to upset anyone. I just want to know what that yellow stuff is. The meat of the chicken tastes fine.
    conniecooks
    Mon Apr 06, 2009 8:56 pm
    Food.com Groupie
    Once we had a friend in the country raise 50 chickens, 25 for us 25 for them. They were free range, and raised on non antibiotic healthy feed. We slaughtered them at about nine months, comercial chickens are killed at about six - eight weeks. They were dry skinned and yellow. they were delicious! It is true that sometimes there can be some yellow feathers left on a comercial chicken, you can remove them with tweezers or singe them off with a match.
    galponetta
    Tue Apr 07, 2009 2:22 am
    Experienced "Head Chef" Poster
    I have never seen a film of any color on my chicken skin. Is this all-natural chicken, or chicken with a brine solution pre-injected during processing?
    theanna
    Tue Apr 07, 2009 7:07 am
    Food.com Groupie
    Well, I know it was not intended but I got a lot of chuckles from this thread. My paternal grandfather was, among other things, a commercial poultry farmer. He was an independent poultry grower for Holly Farms and Perdue for many years.

    Each poultry producer is given a specific feed diet for the baby chicks. This is highly regulated by the poultry industry. A "grower" is provided with the feed and a truckload of baby chicks. He grows them until they are market size according to the diet formula provided, and then the manufacturers pick them up for slaughter.

    Free-range chickens are another issue. They go where they want and eat what they want, but they usually ended up at the back door at the end of the day for their "treat," which was dried corn kernels grown the year before.

    Yellow skinned chicken is much preferred over the anemic chemically-laden whites. A farmer would never serve a commercially raised chicken to his family.

    Usually, a yellow skinned chicken has had a natural diet with lots of corn...thus the yellow. There is absolutely no reason to try to scrape out the yellow. That is flavor down the drain and a lot of muscle for nothing. When I am lucky enough to buy a yellow skinned chicken, I rejoice. Try leaving the yellow alone and see if you detect a flavor difference.
    mightyro_cooking4u
    Tue Apr 07, 2009 9:15 am
    Food.com Groupie
    Thanks for your information. The diet angle mays sense. I didn't mean to cause this kind of commotion. The skin that you are talking about, does it roll "off or up" when you rub it? That is what the "film or skin" does that I am talking about. My chicken still tastes great. There is no foul odor.
    Lobotomybunny
    Sun Aug 23, 2009 10:53 am
    Newbie "Fry Cook" Poster
    I've been wondering the same thing. Read this carefully, folks: The yellow stuff is NOT the skin of the chicken. It is a FILM of stuff that is stuck to the OUTSIDE of the skin, which rubs or peels off of the skin while you are washing the chicken. It is almost like plastic. I wonder if it's something that is used by Purdue to remove residual feathers or some other processing technique. For those of you who have seen it, is it only on Purdue? For those of you who have never seen it, you should not assume anything about it, like whether or not it is healthy.
    mightyro_cooking4u
    Sun Aug 23, 2009 11:08 am
    Food.com Groupie
    Finally, someone knows what I'm talking about. How do you remove it?
    Chocolatl
    Sun Aug 23, 2009 1:15 pm
    Food.com Groupie
    [quote="Chef #1358222"]I've been wondering the same thing. Read this carefully, folks: The yellow stuff is NOT the skin of the chicken. It is a FILM of stuff that is stuck to the OUTSIDE of the skin, which rubs or peels off of the skin while you are washing the chicken. It is almost like plastic. I wonder if it's something that is used by Purdue to remove residual feathers or some other processing technique. For those of you who have seen it, is it only on Purdue? For those of you who have never seen it, you should not assume anything about it, like whether or not it is healthy.[/quote]

    I buy Purdue a lot, and I've never seen this. icon_eek.gif
    Toadflax
    Mon Aug 24, 2009 5:32 am
    Food.com Groupie
    My DH and I used to raise chickens. We butchered 1000/year for a few years. This film on the skin is quite normal - we used to rub it off as much as possible to make the chicken look nicer. I always assumed it was simply the top layer of skin - perhaps loosened by the scalding process (done to ease removal of the feathers).
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