Naked bird

[CaseT]

Went skinless on last nights spatchy. Really need to do this more often. Really tasty. Seasoned with SPOG and Italian. Fried taters in the Blackstone.

 

[Tim Campbell]

It all looks so good, Case. Nice job man. Does the flavor set-up better without the skin? How big of a difference are you seeing here vs skin on?
I love that cook. Really want those taters now.

 

[CaseT]

It all looks so good, Case. Nice job man. Does the flavor set-up better without the skin? How big of a difference are you seeing here vs skin on?
I love that cook. Really want those taters now.

You get a bunch more flavor on the meat. Meat still nice and juicy. I started doing this years ago because the wife doesn’t eat the skin.

 

[Bruno]

I have never seen that but now I want to try!!

 

[CaseT]

I have never seen that but now I want to try!!

It’s tasty! Wife doesn’t like skin so we do this fairly often. Bonus is you can take the skin and make schmaltz.

 

[Greg in Utah]

Try Tandoori chicken if she doesn’t like the skin.

 

[Timothy F. Lewis]

Well, too busy to do any during shots but, here is what turned out for dinner, spatchcock, small hot Italian sausages, shrimp, red beans and rice, and gingered carrots with garlic toast.

 

[Rich Dahl]

Looks great Case. We usually lift the skin and season underneath then remove the skin when serving. Use your method with BSCBs and it does give it much more flavor.

 

[Brad Olson]

Bonus is you can take the skin and make schmaltz.

Exactly what I was thinking, and it would've been great for those potatoes!

My wife doesn't like chicken skin, either, but that just means there's more for me and The Dog.

 

[CaseT]

Try Tandoori chicken if she doesn’t like the skin.

We do tandoori chicken quite a bit during the cooler weather months.

 

[CaseT]

Looks great Case. We usually lift the skin and season underneath then remove the skin when serving. Use your method with BSCBs and it does give it much more flavor.

Thanks Rich. I like to use the skin for schmaltz . So I like to remove it. Once I have 2-3 chickens worth I’ll render it down.

 

[CaseT]

Exactly what I was thinking, and it would've been great for those potatoes!

My wife doesn't like chicken skin, either, but that just means there's more for me and The Dog.

Just waiting for the weather to cool down so I can render the skin down. I like to do 2-3 chickens worth.

Pie crusts and biscuits is where the schmaltz gets used the most around our house.

The taters were cooked in bacon grease we had left over from breakfast!

 

[Cliff Bartlett]

Good gosh, how many potatoes is that Case? Wonderful looking cook.

 

[CaseT]

Good gosh, how many potatoes is that Case? Wonderful looking cook.

Thanks Cliff!

it was a load! We were having breakfast burritos the next morning so I made more than we’d normally eat.

 

[SteveF (Alpine)]

Wow, what an awesome bird! Looks delicious! Sometimes I feel so lazy just doing thighs and drumsticks

 

[CaseT]

Wow, what an awesome bird! Looks delicious! Sometimes I feel so lazy just doing thighs and drumsticks

Thank you! Lately I’ve been French cutting (lollipop) all my drumsticks so all my chicken prep has been laborious!