Hey guys,
Now that I've got your attention, LOL, my question is not too far from the title. My wife is a "flavor-a-phob". Basically, no salt, no skins, no flavour! I'd like to do some chicken halved on the PBC tonight but I know that she's going to want her bird to be stripped of skin. Any suggestions on how to keep a skinless chicken half from drying out in the PBC? I was thinking of covering it in aluminum foil but wanted to throw the question out there. Cheers,Andy.
Now that I've got your attention, LOL, my question is not too far from the title. My wife is a "flavor-a-phob". Basically, no salt, no skins, no flavour! I'd like to do some chicken halved on the PBC tonight but I know that she's going to want her bird to be stripped of skin. Any suggestions on how to keep a skinless chicken half from drying out in the PBC? I was thinking of covering it in aluminum foil but wanted to throw the question out there. Cheers,Andy.
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