Butter, foil pans, and foil. Higher heat.
+1000 That is the secret!!! Braising does it every time and it's a lot easier than scraping skin.
Butter, foil pans, and foil. Higher heat.
Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing?
I would think this method would make the skin rubbery because of all of the moisture. It doesn't?
Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing?
Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
No, not at all. Try it!
What a cliffhanger, care to share?I don't use a butter bath or scrape skins and still get bite through skin
What a cliffhanger, care to share?
You will have to take my cooking class to find out. It's really not that hard.
Why do some people on here respond "take my class to find out" to specific process questions? Why answer at all?
I find it totally rude to cryptically answer a specific question, then pimp a class when asked to elaborate. I wish I could go back 15 years ago when we all shared info with each other and there were no expectations of payment
No offense meant y'all, I just miss the old days.
I understand, my chicken did well at my first comp, just trying to find ways others are doing it. ThanksYou will have to take my cooking class to find out. It's really not that hard.
Why do some people on here respond "take my class to find out" to specific process questions? Why answer at all?
I find it totally rude to cryptically answer a specific question, then pimp a class when asked to elaborate. I wish I could go back 15 years ago when we all shared info with each other and there were no expectations of payment
No offense meant y'all, I just miss the old days.
I have heard a couple of people say they are tired of answering the questions that have already been asked and to use the search feature to find past threads. I think all that does is Make people feel like they shouldn't post anything at all. I would like to say thanks for all for the responses to the original question.