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A guy at the meat counter in Kansas City showed me the paper towel trick for wet chicken and it actually works
Two months ago I was breaking down a case of chicken thighs and they were sliding all over my board. I was getting so mad because the skin kept slipping and my cuts were uneven, and I could not get a good grip on the meat no matter how I held it. A guy who has been cutting for 22 years at a shop in Kansas City told me to lay the pieces on a double layer of paper towels for about 2 minutes before I start trimming. I figured it was nonsense but I tried it that afternoon and the towels pulled off a good amount of that surface moisture. The skin stopped slipping, my trim got way cleaner, and I probably saved myself 10 minutes on that whole case. I have been doing it ever since with thighs and drumsticks and it has not let me down once. Does anyone else pat their poultry dry before breaking it down, or do you just deal with the slipping?
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