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schmitty28 02-06-2013 07:20 PM

stickin chicken
 
remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

Hawg Father of Seoul 02-06-2013 07:47 PM

We never have that problem, but do not boil ours in margarine either.

Cut back on the fake butter.

didisea 02-06-2013 07:56 PM

Meat Glue.
But one way is to leave the skin attached on one side, then scrape the fat off.

eap0510 02-06-2013 08:07 PM

Do you leave the bone in or take it out?

I take mine out and then cut down the chicken so that it is small enough for the skin to wrap all the way around it. The weight of the chicken sitting on top of the skin keeps it in place and as it cooks. One the chicken is done the skin shrinks up causing it to stay in place when biting it. Think shrink wrap as far as the skin in concerned.

-Eric

Shady 02-06-2013 08:10 PM

Try modernist pantry.com also available on amazon search meat glue.

BKBBQ 02-06-2013 08:57 PM

Please dont put meat glue on chicken. If you trim the thigh down and have a big enough skin it should wrap around the top just right. Just keep practicing with the trimming and shape of the meat.

BigBellyBBQ 02-07-2013 03:22 AM

egg whites

hogzgonewild 02-07-2013 06:09 AM

Leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".

Granny's Gang Barbeque 02-07-2013 06:24 AM

Quote:

Originally Posted by BigBellyBBQ (Post 2357857)
egg whites

Egg Whites? Can we get some more info on this please.

Butcher BBQ 02-07-2013 06:28 AM

Chicken picks-more to follow next week.

NRA4Life 02-07-2013 07:42 AM

Quote:

Originally Posted by schmitty28 (Post 2357476)
remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

This is probably the longest runon sentence I have ever seen.

didisea 02-07-2013 05:15 PM

We got what he meant. Why use punctuation? It's only taking up valuable computer storage space. Like my Dad said, "Why should I use the turn signal? It's only going to burn the bulb out."

BigBellyBBQ 02-08-2013 02:33 AM

brush a little egg white on the meat before youwrap the skin around,

boogiesnap 02-08-2013 07:11 AM

while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.

Granny's Gang Barbeque 02-08-2013 07:37 AM

Meat glue is $100 for 2 lbs. I'll try the egg whites first.


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