Smokin' Hicks
Knows what a fatty is.
i am a professional chef and, have been in the industry 25+ years....just started doing competitions and i LOVE it....so i have started using some of my resources in the indusrty and this is what i have found.....i can order 40# cases of nothing but chicken skin. The skins have the thigh skin removed and it is all the skin from both breasts of the chicken, makes the skin a very large easy workable sheet. Since it is the breast skin it comes from the leanest part of the chicken therefore, the fat on the backside of the skin, which is a pain to scrape all off, is for the most part almost completely gone. This has pretty much cut my chicken prep time in half. Here is my question. Is this legal to do in a comp.? Seems like a good idea but have never seen anybody talk about it so, i dont know if this is legal or not. If it is, everyone should look into doing this it is so much easier to work with and you can size the skin however big you like. No more torn up magled skins you get at the store sometimes. Feedback would be great, thanks.