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mstewart 07-08-2011 08:40 PM

Chicken skin
 
I cooked some chicken thighs and legs today, the skin made good dog Chew toys, the meat was good though after the skin was feed to the dogs.Any hint how to fix this ?

Smiter Q 07-08-2011 08:43 PM

What temp was the cooker at?
One way is to try some higher heat, and finish off over direct.
I do it till I see the fat in the skin bubbling/rendering the fat away.
Also the drier the skin going on, the more of a chance of crisping up.

Ron_L 07-08-2011 08:53 PM

Quote:

Originally Posted by mstewart (Post 1702404)
I cooked some chicken thighs and legs today, the skin made good dog Chew toys, the meat was good though after the skin was feed to the dogs.Any hint how to fix this ?

Give us something to work with :) How did you prep it, did you brine or marinade, what temp did you cook it at, how long, etc.

mstewart 07-08-2011 08:59 PM

The grill started at 300 then drooped it down to 250 I started with the skins dry used olive oil on them as they cooked . No Brine or Marinade . Smoked them with apple wood.

mstewart 07-08-2011 09:01 PM

Cook time was three Horus till thigh temp. was 160

landarc 07-08-2011 09:17 PM

If you want to cook at 250F, you are going to have to help the thighs along with rendering, many folks use the part of the Pickled Pig method which scrapes the fat off the skin and then replaces it. Some folks swear by mayonnaise as a coating.

My preference is to cook a lot hotter, at least 375F and up to 450F.

brbbbq 07-08-2011 10:16 PM

I have pretty good luck with chicken quarters by cooking them skin side down at 300.
The fat rendering out bastes the skin so it does not dry out.

bigabyte 07-08-2011 10:26 PM

High heat and dry skin is key.

Brewer 07-09-2011 12:18 AM

Yup - what bigabyte said ^^^^^^ Unless you spend some time scraping your skins, you need to render that fat off - high heat is the best way to do it. The drier the skin the better.

Cook 07-09-2011 12:28 AM

325-350 and you're good. You can go higher, but there's no real need.


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