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Unread 03-25-2010, 01:27 PM   #6
Southern Home Boy
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Join Date: 01-14-10
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Quote:
Originally Posted by timmy7649 View Post
how about skin. on or off?
I think it depends on which way you produce the best results. Personally, I get pretty good boneless-skinless breasts for home use, but I'd never turn them in for a comp.

The biggest problem with doing skinless is it's hard to keep the meat moist for the turn in.

The biggest problem with doing skin-on is getting the skin the right texture.

Pick your poison.

Personally, my best chicken is rotisserie. I cook up three or four cornish hens on a spit over oak and hickory coals and turn in six leg quarters. They fit nicely in the box, have a wonderful, crunchy, crisp skin and simply ooze juicy yumminess.
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