Thread: stickin chicken
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Unread 02-06-2013, 07:20 PM   #1
schmitty28
On the road to being a farker
 
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Default 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
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