skinless rotisserie chicken?
- Thread starter Clint
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For me the skin is the best part... not for eating but for protecting the meat (I throw away the skin).
I cannot stand skinless chicken, the outside of the meat gets all dry and tough.
I just work some rub underneath the skin, and put some on top (for those who like to eat it) and get the best of both worlds.
Burt
I cannot stand skinless chicken, the outside of the meat gets all dry and tough.
I just work some rub underneath the skin, and put some on top (for those who like to eat it) and get the best of both worlds.
Burt
George Curtis
TVWBB Olympian
as burtess says, don't do a chicken without skin. well you can if you wrap it in bacon. rub, herbs under the skin is a great way to go.
Clint
TVWBB Olympian
Mainly for health reasons. I love the skin fresh off the que but it's no good re-heated.
The first roti chicken I did was cooked over a blast furnace & the skin split about 30 minutes in & I liked the part that was exposed.
Boneless/Skinless chicken breasts was my primary motivator to getting the WSM, healthy flavorful meat to go along with veggies. The rotissirie seemed to be a natural extension, plus I'm big into soups so having a chicken carcass to boil for stock is good too, otherwise I'd probably stick with boneless/skinless.
The first roti chicken I did was cooked over a blast furnace & the skin split about 30 minutes in & I liked the part that was exposed.
Boneless/Skinless chicken breasts was my primary motivator to getting the WSM, healthy flavorful meat to go along with veggies. The rotissirie seemed to be a natural extension, plus I'm big into soups so having a chicken carcass to boil for stock is good too, otherwise I'd probably stick with boneless/skinless.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">chicken carcass to boil for stock is good too, otherwise I'd probably stick with boneless/skinless. </div></BLOCKQUOTE>
Thanks Clint. By the way, I roast my carcasses (chicken or turkey).
Below is an excerpt form an earlier post.
Ray
I put my poultry carcass in a roasting pan with an quartered onion, a stick of celery, and maybe a few carrots and roast in the oven at 400 degrees for about 45 minutes (with about 1/2 cup of water in the bottom). After roasting, I put it all in a large stock pot which I bring to a boil and then simmer for a few hours. I then strain and freeze the stock in 2 cup quantities for later use. This stock is wonderfully flavorful.
Thanks Clint. By the way, I roast my carcasses (chicken or turkey).
Below is an excerpt form an earlier post.
Ray
I put my poultry carcass in a roasting pan with an quartered onion, a stick of celery, and maybe a few carrots and roast in the oven at 400 degrees for about 45 minutes (with about 1/2 cup of water in the bottom). After roasting, I put it all in a large stock pot which I bring to a boil and then simmer for a few hours. I then strain and freeze the stock in 2 cup quantities for later use. This stock is wonderfully flavorful.
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