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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-30-2006, 03:54 PM   #1
Mark
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Default 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.
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Unread 01-30-2006, 04:30 PM   #2
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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.
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Unread 01-30-2006, 04:33 PM   #3
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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.
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Unread 01-30-2006, 05:04 PM   #4
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Yepper, skin on!
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Unread 01-30-2006, 06:05 PM   #5
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What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.
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Unread 01-30-2006, 06:07 PM   #6
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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
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Unread 01-30-2006, 06:40 PM   #7
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Cook with the skin on and remove if trying to eat healthier.
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Unread 01-30-2006, 08:20 PM   #8
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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.
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Unread 01-30-2006, 08:39 PM   #9
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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.
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Unread 01-31-2006, 03:42 AM   #10
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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.
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Unread 01-31-2006, 07:46 AM   #11
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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!
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Unread 01-31-2006, 09:13 AM   #12
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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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Unread 01-31-2006, 01:37 PM   #13
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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.
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