Good luck Mantilla! Look forward to hearing how you went. If you haven't done a butter under the chook skin before, I take my time loosening the skin as it's easy to put a hole in it if you have long nails (speaking from experience lol). and I have a teaspoon with a smaller bowl than some of the others and it seems to work better. If you make your own stock, the carcass makes a great stock afterwards.