Chicken: To skin or not to skin?

Mark · 01-30-2006, 02:54 PM

Rick's thread "Chicken Question" begs my question.

If properly marinated, brined and/or sprayed, I prefer my chicken skinless.
It stays moist, cleanups are easier and lower fat. But, sometimes, I leave it on and crank up the heat towards the end to crisp and maybe dip in Q sauce. You can tell when it's getting crispy because it's sizzling audibly.

RichardF · 01-30-2006, 03:30 PM

since I'm not cooking for competition I always leave the skin on. I like the skin crispy with nice grill-marks. I think most remove the skin for either health or aesthetic reason, both of which do not concern me.

BrooklynQ · 01-30-2006, 03:33 PM

I with Richard - properly cooked chicken skin is a culinary delight! It's probably my favorite part of the chicken. And I'd be willing to bet it's most people's, hence the popularity of chicken wings.

LDOJYD · 01-30-2006, 04:04 PM

Yepper, skin on!

ricksegers · 01-30-2006, 05:05 PM

What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

RichardF · 01-30-2006, 05:07 PM

Quote:

Originally Posted by ricksegers

What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

If you were on the Lower East Side of New York, it's called griveness (pan-fried chicken skin).

Or try this: http://www.taquitos.net/snacks.php?snack_code=542

frognot · 01-30-2006, 05:40 PM

Cook with the skin on and remove if trying to eat healthier.

Jeff_in_KC · 01-30-2006, 07:20 PM

Quote:

Originally Posted by ricksegers

What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

Well, you do find pork skins in bags in the snack section... just do some experimenting with chicken skin and who knows? You might have the next million dollar idea!

Brethren Chips? Nice ring to it.

FatDad · 01-30-2006, 07:39 PM

Quote:

Originally Posted by ricksegers

What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

Tried it in the deep fryer once.
It seemed like just a second and it rolled up.
I let it cook a little and to me it was tough.
Good old pan fried skin is the best.

CarbonToe · 01-31-2006, 02:42 AM

I tend to leave the skin on then apply the rub when Grilling but I've had better results removing the skin before rubbing when smoking/BBQing Chicken.

Sawdustguy · 01-31-2006, 06:46 AM

Chicken done properly is always a treat for me. In competition I cook thighs and leave the skin on. At home I eat it anyway it is prepared. Hmmmmmmm Good!

ZILLA · 01-31-2006, 08:13 AM

You have to cook the skin slower than pork skin to render the fat for some reason. I just take a small taste of the skin and then peel it off. Trying to live past 66. That was my dads age when he passed, Clogged arteries.

Mark · 01-31-2006, 12:37 PM

Quote:

Originally Posted by Jeff_in_KC

Well, you do find pork skins in bags in the snack section... just do some experimenting with chicken skin and who knows? You might have the next million dollar idea!

Brethren Chips? Nice ring to it.

With some lard dip. Lard is part of the white food group.

01-30-2006, 02:54 PM	#1
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Chicken: To skin or not to skin? Rick's thread "Chicken Question" begs my question. If properly marinated, brined and/or sprayed, I prefer my chicken skinless. It stays moist, cleanups are easier and lower fat. But, sometimes, I leave it on and crank up the heat towards the end to crisp and maybe dip in Q sauce. You can tell when it's getting crispy because it's sizzling audibly. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

01-30-2006, 03:30 PM	#2
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	since I'm not cooking for competition I always leave the skin on. I like the skin crispy with nice grill-marks. I think most remove the skin for either health or aesthetic reason, both of which do not concern me. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

01-30-2006, 04:04 PM	#4
LDOJYD On the road to being a farker Join Date: 12-28-05 Location: Chula Vista, CA Downloads: 0 Uploads: 0	Yepper, skin on! __________________ LDOJYD Hang'in with the Man! BBQ Brethren Novice _______________________ Ducane 5 Burner Gas Grill New Braunfels Black Diamond Smoker (1997) CharBroil Bandera (2005) (Spicewine Fire Basket) Cajun Turkey Frying Fool

01-30-2006, 05:40 PM	#7
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Cook with the skin on and remove if trying to eat healthier. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

01-31-2006, 02:42 AM	#10
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK Downloads: 0 Uploads: 0	I tend to leave the skin on then apply the rub when Grilling but I've had better results removing the skin before rubbing when smoking/BBQing Chicken. __________________ Surf'n'Smoke BBQ Team Weber Smokey Mountain Cooker Weber One-Touch Platinum Kettle - 57cm Weber Smokey Joe Silver GamerTag: CarbonToe Film Noir. Back when men were men and broads were dames.

01-30-2006, 03:33 PM	#3
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	I with Richard - properly cooked chicken skin is a culinary delight! It's probably my favorite part of the chicken. And I'd be willing to bet it's most people's, hence the popularity of chicken wings.

01-30-2006, 05:05 PM	#5
ricksegers Full Fledged Farker Join Date: 08-11-03 Location: Island off the GA Coast Downloads: 0 Uploads: 0	What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.

01-31-2006, 06:46 AM	#11
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Chicken done properly is always a treat for me. In competition I cook thighs and leave the skin on. At home I eat it anyway it is prepared. Hmmmmmmm Good! __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

01-31-2006, 08:13 AM	#12
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	You have to cook the skin slower than pork skin to render the fat for some reason. I just take a small taste of the skin and then peel it off. Trying to live past 66. That was my dads age when he passed, Clogged arteries.

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