Roasting skinless birds?

[puredelite]

I have dressed ( or is it un-dressed?) chickens both ways and done correctly plucking is really a simple and quick method. The trick is to use water almost to the boiling point and to submerge the chicken and wet it completely just until the skin on the legs begin to peel off. At that point the feathers release and are quickly removed. I usually begin with the wings as they have the hardest feathers to get off. Plucked chickens, in my opinion, are much better eating. As a matter of fact- I'm signing off here to go out and process(pluck) a Pekin duckling for Memorial Day dinner. Also, be sure to "age" the chickens in the refrig. for a couple of days before either freezing or cooking. This gives the muscles time to relax and the meat is definately more tender.

 

[Lifesong Farm]

Quote:
If that's the case I guess I can cut him some slack.

 

[3goodeggs]

I ... a-hem, "purchase"

skinless fowl. I heat up the grill, sprinkle olive oil on the meat, lightly brown each side and then wrap them in foil with room to hold steam, to finish the inside meat. I also coat them with Italian seasoning, or cajun seasoning. It comes out nicely done and I manage to get the boys fed. And it is really good and tender, juicy and yummy, and all that.

The older I get, the less I want to mess with meals.

sorry Al. I just have been doing it for sooo looong!
I suppose it used a lot of foil, but it cleans up easy too. Because I have been doing dishes for a Loooong time too. sorry Katy, I will never acquire kitchen goddess standings.

 

[Lifesong Farm]

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Where's the like button. LOL

 

[KatyTheChickenLady]

lol, I'm not the kitchen goddess . . . AL is

 

[Erica]

A heavy casserole dish with a lid is all you need... Bacon is one way but then you get bacon-flavoured chicken...

And extra oil to make up for the missing skin. Also use a low heat but cook longer. Keep the lid on, baste occasionally. Then whatever flavour you want, go for it!

For older birds mincing is a fine way to use all the meat (and frames for stock) without producing tough dry dinner.

For whole birds I love Portuguese chicken done without skin (orange juice and zest, fish sauce, chilli, coriander, cayenne pepper, spices, garlic, olive oil). Hainan (Chinese) chicken is superb, you don't bake but instead poach the whole bird in a large lidded pot for 30mins with ginger, spring onions, pepper and salted water (then turn heat off, leave lid on 10mins). Then you eat it with rice, veges and an intense, salty sauce made of half grated ginger, half finely chopped spring onion, and some smoking oil (poured onto the grated/chopped ginger and onion so it sizzles briefly). These are two of our favourite dishes and they don't involve skin, but do involve tender meat and fantastic flavour.

Yep, sloth in the shed, sloth in the kitchen... But we do eat well.

 

[halo]

I dont plan on plucking any birds either. I havent cooked any yet, but I often buy skinless chicken breasts, so I see no reason why cooking skinless chicken breasts, legs, thighs, wont be just as good from my birds as from Publix. Im wondering how to cook them on the grill. Im sure I will marinate. Then either I will bake until nearly done and finish on the grill, or start on the grill and finish in the oven, I can't decide which way will be best.

Ill probably try them 100% on the grill. Maybe wrapping them in foil, then finishing the last few minutes on the grill to brown a little bit.

Then theres always the crock pot. Cook completely, with veggies, wine, or onion soup mix. Or baking with bbq sauce.

Theres probably a zillion ways to cook skinless chicken.

Oh, I did have a great meal at a friends house. She made yellow rice, mixed with broccoli. Put the rice in a casserole dish, laid the uncooked chicken on top, pour a can of cream of mushroom soup over the top, cover with foil, bake for an hour. O...M...G.... you will never miss the skin, I promise.

 

[galanie]

I don't roast any birds whole but I do roast the pieces skinless. I coat them in olive oil then sprinkle on either herbs or the type of salty steak seasoning that is used on steak fries. Comes out delicious in my convection oven. I know they are supposed to be like leather and dry, but that only happens if you don't coat it with oil and/or overcook.

 

[tigercreek]

When I was competing in BBQ, the way most of the winners did it was to grill them at a low temp til almost done, (1/2hr or so), then into a pan of butter , BBQ sauce and chicken broth. Fill pan to about 1/2 way up the sides of the pieces, and cover with foil.. UMUMUM good!......stan

 

[donrae]

We skinned the birds we did recently. I'm not sure I'd roast one whole, but I've baked the cut up parts and it's been fine. As suggested, I did lay some fattier bacon on top once, one time put a honey mustard sauce on them, one time bbq sauce. I don't know about grilling them, I just hadn't planned on doing it. We do crockpot a fair amount, and just bought a pressure cooker and am finding that wonderful!