View Full Version : Amateur chicken question

04-16-2013, 09:32 PM
Amateur competition rules indicates (2) whole chicken's to cook but submit (6) pieces in a blind box. My question is how does one present the pieces? I.e. wings, pieces of breast meat, thighs and drums. Seems very inconsistent. Should I focus on presenting one piece for each part of the chicken plus some?

Also, with 5 hours allotted to cook both whole chickens any suggestions on marinating for 1 hour in Italian dressing, injecting with butter and then rub and cook.

Your suggestions would be much appreciated.



04-16-2013, 10:47 PM
Sounds a little vague. I think I would try to get some clarification from the organizer.

Other than that I would slice each breast into thirds and turn in all dark meat parted as legs and thighs.