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In Reply to: Falling Off The Bone posted by Gordon Hubbell on June 29, 2011 at 03:01:16:
Very nicely done, thank you! I'm glad you addressed the Chicken skin. I feel way too much emphasis is being placed on "bite through" skin to the point of being a detriment to the teams. I've seen chicken that by all other criteria was really, really good except the skin wasn't quite bite through. At almost every event I've been at there's at least one conversation about skin and what to do if it's not there. I do wish that more emphasis were placed on the fact that skin does not have to be there nor does it have to be a thigh. I think that's the biggest misconception I've heard repeatedly at events.
Personally I'd prefer a breast be turned in not because I prefer that cut but because in my opinion it's the hardest to cook consistently spot on and if you pull off doing that right you really know what you're doing. That's why in IBCA I go for the middle of the breast and cut to the bone. Usually it's rather dry or undercooked but occasionally you hit one that you want to eat the whole chicken.
I'm not seeing as much of the pull test being done anymore. I don't know if it's the classes not really teaching it or if people are forgetting. That first test (to me) is very important as it sets up a first impression and gives you a better feel for toughness since your teeth "gnash" food which can be misleading.
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