Thread: Chicken skin
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Unread 07-08-2011, 07:43 PM   #2
Smiter Q
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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.
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