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Old 03-19-2007, 01:56 PM   #10
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Join Date: 09-14-05
Location: Vernon, Connecticut

Originally Posted by Kirk
Never really thought about that. Must be tough to keep the skin from shrinking up much more than that if you're trying to get it crisp by finishing direct. I could see if you're not worried about that and just doing low and slow or doing them in a sauce bath at the end but what could you do otherwise, pin it down with toothpicks maybe?
We usually pin the skin underneath the thigh to prevent it form shrinking. We keep count of every toothpick we used and make sure we have removed every single one before turn-in. The last thing we want is someone getting hurt.
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