Been thinking about turning in legs and see how that goes. As a judge to I’m seeing a lot more legs now. One contest we had all 6 entries as legs. But of course have to do a lot of testing so any tips would be greatly appreciated. One question right off the bat is how do you get bit thru on them and how do you get the skin to cover the whole leg? Ok that’s 2 questions. I have noticed a lot of skin stay at the top and really can’t get it pulled down enough to cover the whole bottom part. Thanks!!
Chicken leg question
- Thread starter Buckscent
- Start date
West River BBQ
Full Fledged Farker
I've cooked legs and judged legs. I think they get a bad rep but I liked reading that you're seeing them more often. My answer to the second question about covering the leg with skin is to buy big packs of legs so that you have many to choose from unless you have a local butcher. I had a problem with boxing as the legs were large.
