Bob Bass
TVWBB Gold Member
Hi Donna. Thanks for joining us here and sharing your pitmaster and judging experience and knowledge with us.
For comps, I have seen cooks fully scrape the chicken (thighs, of course
) skins to almost paper thin sheets.
Have also seen cooks just cut off the butterfat and remove that web whatever it is called.
What method do you prefer to end up with truly excellent, bite through skin ?
When choosing the best chicken for a comp, which do find to be more consistent and desirable...
free range chicken or chicken from a large, well known retail producer ?
Bob
For comps, I have seen cooks fully scrape the chicken (thighs, of course
Have also seen cooks just cut off the butterfat and remove that web whatever it is called.
What method do you prefer to end up with truly excellent, bite through skin ?
When choosing the best chicken for a comp, which do find to be more consistent and desirable...
free range chicken or chicken from a large, well known retail producer ?
Bob
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