HawgHeaven
Full Fledged Farker
I read the thread started by Balls Casten, great info there! In an effort to not hijack his thread, I have posted below a couple more questions on chicken trimming, and acceptable chicken pieces for competitions.
First, I understand the reason for using thighs - the juiciness is more predictable... nothing like a juicy thigh! But does anyone use different pieces, such as legs, wings, or even breast meat? I know ya' need the moistness, but it isn't impossible to present a moist piece of something other than thigh, IMHO.
Second, trimming the pieces. No matter what piece you choose to use, I assume the skin needs to cover the exposed meat (the side you see in the box), and it needs to be crispy? With that in mind... at my last comp, my neighbor had this rather unusual (to me) device that cut the knuckles off the thighs. He then stretched the skin over all exposed surfaces and skewered it underneath.... is that really necessary to lop off the knuckles??
Just a newbie comp guy tryin' to learn...
First, I understand the reason for using thighs - the juiciness is more predictable... nothing like a juicy thigh! But does anyone use different pieces, such as legs, wings, or even breast meat? I know ya' need the moistness, but it isn't impossible to present a moist piece of something other than thigh, IMHO.
Second, trimming the pieces. No matter what piece you choose to use, I assume the skin needs to cover the exposed meat (the side you see in the box), and it needs to be crispy? With that in mind... at my last comp, my neighbor had this rather unusual (to me) device that cut the knuckles off the thighs. He then stretched the skin over all exposed surfaces and skewered it underneath.... is that really necessary to lop off the knuckles??
Just a newbie comp guy tryin' to learn...