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In Reply to: Chicken help posted by jeffb on August 07, 2012 at 11:34:08:
The two most popular "schools" of chicken skin tenderizing are (1) the scrapers (remove skin and scrape until it is very thin then re-apply it to trimmed pieces and (2) the margarine appliers (either spray or liquid margarine applied liberally to the skin side). It also helps to do a portion of the cook covered (foil or pan is common). This works very well on thighs because they are so forgiving of overcooking.
The old method, which took a lot of skill and practice was to finalize the chicken over a charcoal grill and crisp up the skin but that one has pretty much died out.
At a contest last Saturday, three of the entries at our table had tough skin. I find this unnecessary since it is so easy to avoid.
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