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Nakeeeeeed Bird!


 
First of all that super juicy crusty naked chicken makes me fall in love! Complimenti.
Thanks for sharing with us.
Next thing. I must ask you for more details. Have you ever cooked NAKED bird low and slow round 225/240 for hours up to 170IT ? Or only hot and fast ?
 
I did this myself tonight. 2 birds one with webers roasted garlic...And one with webers beer can rub. Turned out really nice. The smoke/rub came thru in a better way then with the skin. Im one of those that cook my birds @ 250f or below. And often i toss the skin anyways. Often i have made paste´s and put under the skin. I really thought that the skin protected the bird.(self basting) What i did half way thru is to add some butter ontop(spritz would be awesome aswell). Turned out greater then normal..My thanks Case! Will do this alot from now on.
 
Enrico said:
First of all that super juicy crusty naked chicken makes me fall in love! Complimenti.
Thanks for sharing with us.
Next thing. I must ask you for more details. Have you ever cooked NAKED bird low and slow round 225/240 for hours up to 170IT ? Or only hot and fast ?
Click to expand...

Thank you!!

Yes I have smoked skinless chicken at those temps and have had some great results. I would be tempted to brine or inject the bird though for the added moisture. I always pull my chicken at 165 though.
 
Wolgast said:
I did this myself tonight. 2 birds one with webers roasted garlic...And one with webers beer can rub. Turned out really nice. The smoke/rub came thru in a better way then with the skin. Im one of those that cook my birds @ 250f or below. And often i toss the skin anyways. Often i have made paste´s and put under the skin. I really thought that the skin protected the bird.(self basting) What i did half way thru is to add some butter ontop(spritz would be awesome aswell). Turned out greater then normal..My thanks Case! Will do this alot from now on.
Click to expand...

Thank you! It sure is tasty this way! We'll be doing more for sure!
 
russ olin said:
Nice naked bird Case.
We usually throw away the skin after it's cooked. Will have to give that a try soon.
Click to expand...

Thank you!!

Noooo don't throw away the skin!! Take it off before cooking and then render it down for schmaltz!!! It's the best fat for adding to baking recipes!! The little chunky skin pieces that are left, that's the bacon of chicken skin called gribenes. Save that too, if you like bacon bits ( no not the fake ones) you'll love these little chrunchy morsels! They go good on everything and even make salad taste good!
 
Case, thanks for posting, and sharing all these details. Ironically, I usually do high temp, but did low temp this weekend.

Can you share more info on "scmaltz" and gribenes. I'd love to try skinless bird but would love to utilize the skin/fat.
 
Luke P said:
Case, thanks for posting, and sharing all these details. Ironically, I usually do high temp, but did low temp this weekend.

Can you share more info on "scmaltz" and gribenes. I'd love to try skinless bird but would love to utilize the skin/fat.
Click to expand...

Luke this link is probably one of the best articles on the web about making schmaltz. I typically do not add the onion as we use the schmaltz to make things like cookies, bread, pie crust. We do freeze it as it will go south after about a week. Usually do 3-4 birds worth of skin at time. We freeze the skin until we have enough to use. Give it a try it's good stuff. Just imagine a turkey pot pie with a crust that is made with chicken flavored fat, yumm!!!

http://www.splendidtable.org/story/how-to-make-schmaltz
 
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