MilitantSquatter
Moderator
I know this has been discussed in various threads but could not find a specific one. Thought it might also strike up some decent discussion on chicken.
Thighs appear to be the most regularly turned-in part of a chicken. Still not sure why as I would guess it's not the most preferred but I'd guess they hold up well and look nice in the box. I fully understand why breasts are not used often, due to the lower fat content. Drumsticks would seem more popular to me than thighs and would have a similar moisture/fat content and seem like a nice box fit too.
We've practiced with both thighs and drums and still have not decided what we prefer.
Two questions
1) For the Brethren who compete - what do you prefer for competition and why ? What % do you see most often for each type for turn ins ?
2) Has anyone else ever tried a fully de-boned whole chicken (w/skin) that is tied up or seen one used in a contest ? We tried two of these a few months back. After cooking, we sliced. It was very interesting but we know is probably to unconventional for a turn in. The thought process here was, chicken bones do very little for the chicken as it's more of a hollow bone than beef or pork bones.
Thighs appear to be the most regularly turned-in part of a chicken. Still not sure why as I would guess it's not the most preferred but I'd guess they hold up well and look nice in the box. I fully understand why breasts are not used often, due to the lower fat content. Drumsticks would seem more popular to me than thighs and would have a similar moisture/fat content and seem like a nice box fit too.
We've practiced with both thighs and drums and still have not decided what we prefer.
Two questions
1) For the Brethren who compete - what do you prefer for competition and why ? What % do you see most often for each type for turn ins ?
2) Has anyone else ever tried a fully de-boned whole chicken (w/skin) that is tied up or seen one used in a contest ? We tried two of these a few months back. After cooking, we sliced. It was very interesting but we know is probably to unconventional for a turn in. The thought process here was, chicken bones do very little for the chicken as it's more of a hollow bone than beef or pork bones.
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