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