I really do not care for crispy skin on chicken. I like bite through skin but do not know how to get it. Mine is either crispy or rubber coming off the rotisserie. Anyone know the strategy for great bite through rotisserie chicken and a good recipe to go with it?
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rotisserie bite through skin on chicken?
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Originally posted by SoCalTim View PostOne way to get 'bite thru' skin is use the Malcom Reed (how to bbq right) Bite-Through Chicken Skin method .. I could explain the simple process, but if you Google it, he will explain it to you with his awesome video way better than I could.
Yes if I was doing competition individual pieces but what I'm looking for is how to do it on a rotisserie.
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