Tearing chicken skin

[luckysob]

All,

Like many I am in chicken skin hell, but one of the issues I am having is the skin is tearing in the covered phase of the cook. Also not getting bite through skin but things got better when scrapping.

I cook on a WSM @ 275, (1 hour in pan uncovered with butter, and 1hr covered) I have tried scrapping and not srapping skins with the same result, I have also tried cutting back to 45 min covered.

Anyone else have this problem?

 

[Burnt at Both Endz]

Nope, I have excellent bite through skin, with minimal shrinkage. 8)

The skin is tearing because you have not rendered enough fat from under the skin before covering, in my humble opinion.

 

[luckysob]

Maybe I should clarify... The skin is tearing during the cook, not when I bite in.

Its heartbreaking to open the foil and see ripped skin on 75% of the pieces.

 

[Burnt at Both Endz]

Maybe I should clarify... The skin is tearing during the cook, not when I bite in.

Its heartbreaking to open the foil and see ripped skin on 75% of the pieces.

LOL!:decision:

Maybe I should clarify better, " you have not rendered the fat from under the skin well enough before you cover the pan to steam the skin"

Too high temp of heat on dry skin can also cause that problem!

 

[Jousting Pigs]

I had issues getting bite through skin when cooking them in the pan the entire time. I put them directly on the rack for the 45 minutes then into a covered pan with butter for 45 minutes.

 

[Pappy Q]

They're overcooked