NorthernMN
Knows what a fatty is.
- Joined
- Apr 26, 2013
- Location
- Thief River Falls, MN
I have been practicing making chicken thighs for comp setting and have tried various ways without getting the result I think could win. I ussually makes breasts for the family but I have been trying out thighs to see how they cook. The first ones were just trimmed at the edges and the skin came out like rubber and really took away from the taste when the skin slaps your chin. So next I tried removing the skin and scraping the fat off, while I was in there I thought I would cut the bone out since you can eat that either. Next I seasoned both the meat and the skin with rub and wraped the skin back around the meat. They turned out ok but still didnt seem exceptional.
So here I ask my fellow brethren how do you prepare and trim chicken for a comp? What type of rub do you use, homemade or commerciall?
So here I ask my fellow brethren how do you prepare and trim chicken for a comp? What type of rub do you use, homemade or commerciall?