Originally Posted by timmy7649
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.