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Re: chicken- skin, no skin


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Posted by Hub on October 18, 2011 at 10:57:46:

In Reply to: Re: chicken- skin, no skin posted by John in RVA on October 16, 2011 at 11:51:22:

That's it.

As a judge, I'd say I'm seeing more chicken without skin but its still a small minority of the entries. The basic thigh with the skin scr-aped and/or buttered to induce tenderness is still the norm.

In the chicken category, the most common error I see doesn't have anything to do with the skin, it is over-saucing. Way too much chicken gets turned in with so much sauce that it is all you can taste.


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