Comp Chicken Practice ( Q's and Pron)

[NickyG]

Decided to to a little practice.


Turned out perfect. Juciy perfect skin. Still working on some flavor profiles.


My question is, the piece of chicken that cooked right beside it did not have the perfect skin. It was still bite though but as a little tougher and would have definately lost me some points. Weird. Anybody else ever have this happen to them? Anyone have a technique to check chicken skin before turn ins?

 

[frankie482]

That second pic looks like a penis.

 

[TomB]

I am not sure why. Maybe take a closer look at your processes. Are you scraping? Maybe it wasn't scraped, as well. Etc.

 

[Johnny_Crunch]

Your scaring me Frank......

 

[Big George's BBQ]

The skin itself may have bee thicker/tougher/older. Did you separate the skin from the thigh and scrape off the fat before cooking

 

[JohnHB]

That second pic looks like a penis.

One with a bite out of it!!!!!!
John

 

[robbq]

Why scrape the skin?

 

[frankie482]

Why scrape the skin?

Removes excess fast and makes the skin crispier or because we are not Jewish!

Oh that was bad!!

 

[NickyG]

Yes, I did scrape the skin. I try to stay pretty consistent with how much fat I take off. Everything seemed the exact same. Just got me thinking I may be testing a great piece of chicken, but turning in a subpar piece. Only one thing to do, keep practicing I!