Thread: Chicken Skin
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Old 03-15-2007, 04:06 PM   #8
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Join Date: 05-02-05
Location: Grain Valley, MO

I think there are two schools of thought on chicken, especially the skin; one is to get the skin crispy (so you can bite through it) and one is to get the skin soft (so you can bite through it).

I believe for crispy you can put on the grill (direct) for a while before turn-in but watch the temp since it can burn easily at this time. For soft skin you can do as Matt suggests above - put it in an aluminum pan with sauce for an hour or so (this also tenderizes it).

Just my thoughts on comp chicken. For home I cook beer can chicken in the smoker or rotiserie chicken on the "Set It and Forget It" machine. If the skin is not right I discard it and don't have to worry about what some judge might think.
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