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Rubbery skin after roasting?

Discussion in 'Meat Birds ETC' started by KatieH, May 18, 2010.

  1. KatieH

    KatieH Songster

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    Feb 17, 2010
    Indiana
    I roasted one of the meaties we butchered on Saturday last night. I did everything as I normally do, but instead of the skin being nice and crispy, it came out thick and rubbery. The meat was great so it wasn't a big deal, but I like the crispy skin! Any clue what caused it?
     
  2. harewizard

    harewizard Songster

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    Apr 5, 2009
    Maryland
    sounds like you have thick-skinned birds! [​IMG]

    Okay seriously now, maybe dry the skin really well with a paper towel before roasting...? Do you use oil or butter on the skin before cooking? [​IMG] Maybe try that. And no foil, unless you take it off the bird the last 1/2 hour or so.


    Just my thoughts, [​IMG]
    Lisa
     
  3. KatieH

    KatieH Songster

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    Feb 17, 2010
    Indiana
    Quote:[​IMG]

    I dried it well inside and out with paper towel, then salted the outside and inside (pepper in the cavity, too). Then I put it in at 450 for about an hour. No aluminum foil or anything. It usually works great! This one was a little older than the last one (12 and 14 weeks respectively), could that have anything to do with it?
     
  4. jamesrm

    jamesrm Featherbrained, at best!

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    Mar 26, 2008
    White House, TN
    Only thing I can think of it had enough of a fat layer to keep it moist during the cooking process? That is odd.
     
  5. quercus21

    quercus21 Songster

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    Jul 21, 2008
    Tivoli, NY
    I have noticed that the Cornish X we raise have a "thicker" skin then what we would get in the store.
     
  6. bucketgirl

    bucketgirl In the Brooder

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    Apr 14, 2009
    Snohomish, WA
    When I roast/rotisserie, I generally prick the skin and powder the bird with cornstarch.
     
  7. dancingbear

    dancingbear Songster

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    Aug 2, 2008
    South Central KY
    Quote:In my experience, the older the bird, the tougher the skin. That 2 weeks can make a lot of difference. I find that with a bird even just a little older like that, they turn out better if I slow roast them at a much lower temp, like 250-300 for a couple of hours, (with a lid on, so they don't dry out) then up the temp to about 400, take off the lid, and crisp the skin.

    I don't usually raise broilers, but I have a batch right now. I was ill and didn't get them all butchered as soon as I wanted, so I have some slightly tougher roasters. This is how I've been cooking them, and they turned out very well.

    I still haven't processed them all, but I'm getting them done, a few at a time.
     
  8. KatieH

    KatieH Songster

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    Feb 17, 2010
    Indiana
    Quote:In my experience, the older the bird, the tougher the skin. That 2 weeks can make a lot of difference. I find that with a bird even just a little older like that, they turn out better if I slow roast them at a much lower temp, like 250-300 for a couple of hours, (with a lid on, so they don't dry out) then up the temp to about 400, take off the lid, and crisp the skin.

    I don't usually raise broilers, but I have a batch right now. I was ill and didn't get them all butchered as soon as I wanted, so I have some slightly tougher roasters. This is how I've been cooking them, and they turned out very well.

    I still haven't processed them all, but I'm getting them done, a few at a time.

    Sounds good, I'll try that next time!
     

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