Armadillo
Knows what a fatty is.
I'm having a hard time keeping my chicken skin for competition from getting rubbery any advice I have tried to cook hot at the last I have not tried searing yet
Short answer is stop trying. It isn't going to happen.
Longer answer: make it soft, not crispy. It's easier, and no concern about it getting messed up as it sits around waiting for judging. Braise it by sealing it up in a closed container (pan, muffin tin :icon_smile_tongue for an hour during the cook. It will be soft, but not rubbery.
Longer answer: make it soft, not crispy. It's easier, and no concern about it getting messed up as it sits around waiting for judging. Braise it by sealing it up in a closed container (pan, muffin tin :icon_smile_tongue for an hour during the cook. It will be soft, but not rubbery.
I agree. The heat in the box and the sauce will soften the skin anyway.
Is an hour the magic number? What's the least amount of time and still get soft skin?
I agree. The heat in the box and the sauce will soften the skin anyway.
Is an hour the magic number? What's the least amount of time and still get soft skin?
I (surprisingly) got bite thru skin at 225 for 20 minutes covered.