Thread: chicken Skin
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Old 10-29-2013, 07:49 PM   #3
On the road to being a farker
Join Date: 09-16-13
Location: Dayton, OH

You can prep the chicken before the competition. On Thursday night turn on the TV and start prepping your chicken. I keep the skins in the fridge and scrape them with a very sharp knife. It only takes a few minutes per thigh once you get the groove going. We do 16-20 thighs for a comp. The nice thing about doing them the night before is you're in the comfort of your own home and you can focus on other stuff at the competition.
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