ChadVKealey
TVWBB Pro
I nearly always brine chicken, which makes for very tender and tasty meat, but flabby, rubbery skin, esp. on thighs & legs. When I don't brine it, the skin comes out great, but sometimes the meat gets dried out. I'm planning to do a charity comp this Summer which is strictly chicken & ribs, so I want to find a way to have both moist, tender meat and crisp, bite-through skin. I've seen some YouTube videos where folks pull the skin off, brine the meat, then scrape the skin (to eliminate some of the subcutaneous fat) and wrap it back around the meat for cooking. First, that seems like a lot of extra work and second, feels a bit like cheating.
So, for those of you who do "competition style" chicken (esp thighs), how do you do it?
So, for those of you who do "competition style" chicken (esp thighs), how do you do it?