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rookiedad
10-15-2005, 07:37 AM
through the replys to my duck post on q-talk in my own reading on the subject i have found that pouring hot water over the duck before cooking polishes the skin and closes the pores giving the skin a laquered look. i was wondering if this would work for a chicken, and what judges would think about that in a turn in box for competition. thanks.
phil

parrothead
10-15-2005, 08:00 AM
I always found that hot waer opens the pores of chicken, duck and turkey. That is the way to pluck them.

The_Kapn
10-15-2005, 08:01 AM
KCBS rules prohibit parboiling.

One might try to argue that pouring hot water over something is not parboiling, but do we really want to push the envelope???
Not me!
The Rep will win.

Chicken Skin is just what it is. I have cooked thighs at 240 for 3 hours and at 350 + for an hour. And, I have tried most time/temp combos in between.
I normally get reasonable "bite through" skin--but not always perfect.
Sometimes chewy, depending on the meat available to me.
Just clean the chicken, smooth the skin over the meat, and cook away.

The "basics" are what win.

FWIW

TIM

chad
10-15-2005, 08:49 AM
The duck (in the Chinese method) is cooked hotter and is also roasted, not slow temp BBQ. The higher temps will render the fat quicker and the hot water also would rinse the fats off the skin.

It's a technique thing - some judges might like it. I don't believe this would work well with chicken pieces - you'd be washing off all your seasonings - but for whole birds it would probably be ok if you inject your flavors and perhaps put your rub under the skin.

However, you'd have to have some kind of "hanger' for the birds outside of your pit. Handling boiling water and hot whole chickens is not for the faint of heart!! :biggrin:

If you're interested give it a try in your backyard - none of us have done it so you'll be the pioneer in the area of Peking yard bird. :-P