Chicken Practice

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Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
First.... Sorry about the pic quality (took it with my phone).
Here a pic of the chicken I cooked yesterday as practice for upcoming competitions. I didn't tooth pick the skin because all I had at the house was stupid flat picks. Those things are barely good for testing the doness of cake.
Comp_Chicken_Practice.jpg

Chicken is a darker red than it looks in this pic. And way more done than it looks in the pic.
 
Taste was great. Combo of WolfeRub original and szecret szauce (and honey). Skin was bite through but not crispy. Slow cooked for 4 hrs.

Just a little more tweeking on the skin and it's a winner. Bite through should be good enough, but I want a little more.
 
Finney said:
Just a little more tweeking on the skin and it's a winner. Bite through should be good enough, but I want a little more.

That's always the trick isn't it. If I could get a chicken skin that was textured right I would consider it a lifetime goal. If you figure it out, let me know, I have tried everything. :?
 

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