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Chicken skin


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Posted by Eyedoc on June 28, 2015 at 18:19:46:

So. Lenexa bbq this weekend. I've always done well in ckn. This year I tried to push it up one more notch and get the skin right. I removed skin and scraped\carved the fat off. It was thin as paper. You could read through it. Cooked at 275. Looked perfect! Looked like the skin had been crispy fried. I was so excited. Pulled off and got ready to present and tasted the skin. It was so unbelievably tough! Like an extra thick film of hard plastic. Not only couldn't we bite through but couldn't tear it. Team next to us did the exact same thing and it was perfect. I don't understand. We compared notes and can't figure out why ours was so very bad.


Any suggestions?


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