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-   -   Chicken: To skin or not to skin? (http://www.bbq-brethren.com/forum/showthread.php?t=15606)

Mark 01-30-2006 02:54 PM

Chicken: To skin or not to skin?
 
Rick's thread "Chicken Question" begs my question.

If properly marinated, brined and/or sprayed, I prefer my chicken skinless.
It stays moist, cleanups are easier and lower fat. But, sometimes, I leave it on and crank up the heat towards the end to crisp and maybe dip in Q sauce. You can tell when it's getting crispy because it's sizzling audibly.

RichardF 01-30-2006 03:30 PM

since I'm not cooking for competition I always leave the skin on. I like the skin crispy with nice grill-marks. I think most remove the skin for either health or aesthetic reason, both of which do not concern me.

BrooklynQ 01-30-2006 03:33 PM

I with Richard - properly cooked chicken skin is a culinary delight! It's probably my favorite part of the chicken. And I'd be willing to bet it's most people's, hence the popularity of chicken wings.

LDOJYD 01-30-2006 04:04 PM

Yepper, skin on!

ricksegers 01-30-2006 05:05 PM

What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

RichardF 01-30-2006 05:07 PM

Quote:

Originally Posted by ricksegers
What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

If you were on the Lower East Side of New York, it's called griveness (pan-fried chicken skin).

Or try this: http://www.taquitos.net/snacks.php?snack_code=542

frognot 01-30-2006 05:40 PM

Cook with the skin on and remove if trying to eat healthier.

Jeff_in_KC 01-30-2006 07:20 PM

Quote:

Originally Posted by ricksegers
What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

Well, you do find pork skins in bags in the snack section... just do some experimenting with chicken skin and who knows? You might have the next million dollar idea! :biggrin: Brethren Chips? Nice ring to it.

FatDad 01-30-2006 07:39 PM

Quote:

Originally Posted by ricksegers
What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

Tried it in the deep fryer once.
It seemed like just a second and it rolled up.
I let it cook a little and to me it was tough.
Good old pan fried skin is the best.

CarbonToe 01-31-2006 02:42 AM

I tend to leave the skin on then apply the rub when Grilling but I've had better results removing the skin before rubbing when smoking/BBQing Chicken.

Sawdustguy 01-31-2006 06:46 AM

Chicken done properly is always a treat for me. In competition I cook thighs and leave the skin on. At home I eat it anyway it is prepared. Hmmmmmmm Good!

ZILLA 01-31-2006 08:13 AM

You have to cook the skin slower than pork skin to render the fat for some reason. I just take a small taste of the skin and then peel it off. Trying to live past 66. That was my dads age when he passed, Clogged arteries.

Mark 01-31-2006 12:37 PM

Quote:

Originally Posted by Jeff_in_KC
Well, you do find pork skins in bags in the snack section... just do some experimenting with chicken skin and who knows? You might have the next million dollar idea! :biggrin: Brethren Chips? Nice ring to it.

With some lard dip. Lard is part of the white food group.


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