Good chicken for a lot of people. As close to competition as I can get. I'm not up to scraping 120 thighs : )
I think I have the solution.
I think I have the solution.
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Last edited by Jon Solberg; June 6, 2016, 07:27 PM. -
How goes the chicken test? I can't wait to see that cook! i am going to be burned out on brisket pretty soon and will have to start tackling chicken. For the simple reason I have about 25 young roosters that are,........ well roosters not hens.Last edited by Powersmoke_80; July 4, 2016, 06:36 AM.Comment
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I saw Alton Brown baking wings in the oven episode. He steamed the wings to get rid of some of the fat, then chill, then into the oven. So that got me thinking🤔. Couldn't this work for bite thru skin ðŸ”thighs???Comment
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Jon Solberg LOVE THE TESTING! You are a darn good cook! And from the looks of things, and even better fella.
FYI: For the comp we did this year, my apprentice learned from some comp videos more closely how they prep chicken skin for competition, by 1. removing it, 2. gently and persistently scraping the fat off the back of it, 3. leaving the skin larger so it will wrap around the thigh and 4. cutting the knuckels off of each end of the bone so the thigh retains the meat but has a smaller shape, so the skin will wrap around more.
That seems a lot of work to me for regular life!
I've taken to trimming the heavy fat off the edges with the good shears, salting and rubbing under the skin, then all over the outside, and smoking them skin side down. The skin doesn't shrink, and the top, where the meat is exposed directly to the smoke and such, gets super pretty!!!
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