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Old 06-06-2015, 02:56 PM   #1
hubmacfan
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Default Chicken skin (not the usual question)

I'm practicing my chicken thighs this weekend in anticipation of my first competition in a few weeks. After scraping the skin, I go to reattach it with some toothpicks. I am having an incredibly hard time getting the toothpicks to pierce the skin. Anyone ever had this problem?

(BTW, I know some here don't believe in scraping the skin, but that's the only way I'll eat a thigh; they are normally too fatty for me. I don't want to turn in something I wouldn't eat myself)
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Old 06-06-2015, 04:07 PM   #2
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I don't scrape anymore, but when I did the skins were so thin that you could see through them and a toothpick would go through with no issues. Maybe you need to scrape more. Or... Use these...

http://amzn.com/B0001VQIY0

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Old 06-06-2015, 04:21 PM   #3
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Quote:
Originally Posted by hubmacfan View Post
I don't want to turn in something I wouldn't eat myself)
Remember it's not about what you like/don't like..........

The whole point is to turn in what will score the highest. I'd turn in chicken braised in anchovie juice and sauced with liquid smoke if it did well.
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Old 06-06-2015, 09:16 PM   #4
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Use a knife or scrap a little more.
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Old 06-07-2015, 04:05 PM   #5
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The bamboo toothpicks are smaller in diameter, really sharp and tough.

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Old 06-07-2015, 04:48 PM   #6
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toothpick wont pierce the skin, but you think a judges teeth will?
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Old 06-07-2015, 07:12 PM   #7
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you don't really need toothpicks. wrap the thigh with enough skin to tuck under then start the cook in a pan. you will find that the skin kind of welds onto the meat. you can trim off any excess pieces before saucing.
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Old 06-07-2015, 07:46 PM   #8
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Just a side note...be VERY careful when using toothpicks or anything that can break off or be over looked and make it to the judges table. Best way ever to get DQ'd.
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Old 06-07-2015, 09:55 PM   #9
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We've been using heavy wire P12 staples the last few comps. We've had a couple DQ's and one arrest as a result, but that skin didn't budge.
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Old 06-08-2015, 05:48 AM   #10
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Grab the thigh from the top. Pierce the thigh with the toothpick, so the toothpick slides between 2 of your fingers. your fingers will hold the skin in place long enough to pierce it. Once it comes through, if you end up stabbing yourself about 6 times a comp you know your doing it right.
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Old 06-08-2015, 07:42 AM   #11
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Quote:
Originally Posted by fnbish View Post
anchovie juice and sauced with liquid smoke
There you are giving away all of the secrets again!
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Old 06-08-2015, 01:06 PM   #12
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I'm not sure if this will be frowned upon here, but this is what I do. After I remove the skin and scrape it, I keep it and the chicken separate until inspection. Then I lay out all the chicken skin on a cutting board fat side facing up. I fill a sifter with Transglutaminase and sprinkle all the skin with it. Then I wrap the skin around the thighs. I put the chicken in my pan, wrap it in saran wrap and put it back in the cooler.

The 10+ hours it sits is enough time for the skin to bond to the meat. You don't have to worry about the skin pulling off. However, if the skin isn't bite through, it can really be messed up.
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Old 06-09-2015, 12:38 PM   #13
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Quote:
Originally Posted by DawgPhan View Post
toothpick wont pierce the skin, but you think a judges teeth will?
My teeth had no problem after the skin was cooked.
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