Skin VS Skinless

[Rin]

Tried searching google about this and came up with nada;
Is there a special reason so many people pluck their chickens versus skinning them?

I just got my cornish cross chicks today (as well as a ton of barred rock fillers) and was wondering about possibly frying a few. Without skin on. I love what this does to the meat when nuggets or strips are fried... but hardly anyone does this whole. I just want to be sure there isn't some.. secret scientific reason I should know about? Or is it just that a lot of people like chicken skin (I don't. Even fried I just pull the crunchies off and peel back the skin to get at the meat)

Any thoughts or hypotheses welcome

 

[nivtup]

Purely personal preference

 

[dgecko]

I skin 99% of any chickens I plan on cooking. Only problem I had is when frying going skinless can make the thicker parts of the chicken dry. I use most of the chicken meat in chicken and dump, chicken salad or as in chicken nuggets. I take the small pieces of raw chicken and boil them and make chicken stock like the wing tips, neck, backbone or rib areas. I hate plucking a chicken and by going skinless the chicken is better for you

 

[tsarge]

In my opinion nothing beats a nice crispy charred skin smothered in BBQ sauce on a hot summer night!

I've also got nothing against a boneless skinless chicken either. Purely personal preference.

 

[Rin]

Quote:
Which you are very much entitled to

At least in this case your opinion also helps me.
If I'm doling them out for resale then leaving the skin on would be the best idea since most people do like the skin. All of my family does in fact. I just really like how crispy the meat gets without <3 Mmmmmm

Thank you all, I'm starving now!

 

[journey11]

I like to leave the skin on my Cornish X because of the ways I plan to cook them, it helps keep the meat from drying out and adds to the flavor. But my stewing hens, I'll usually skin those instead, because they go straight to the pot and it's a moist cooking method. If you're concerned about reducing fat and cholesterol, you can always cook with the skin on then remove it and drain the fat after cooking is done. Also, if you plan to freeze the meat, leaving the skin on helps protect the meat from freezer burn.

 

[CMV]

I generally pluck my chickens, but skin my waterfowl. It's usually a time thing. Chickens pluck a lot faster than ducks and geese do. I don't have all day to fiddle with removing a bazillion pin feathers, and I get grossed out by poorly plucked birds in my kitchen. (Ironic, considering what I do to get the birds to the kitchen, but...Yeah, I'm weird sometimes.)

 

[bagendhens]

see if im planning on using them whole in rotissery...then ill be leaving the skin on just because it keeps it moist and adds flavor...otherwise ill probably end up just skinning my meaties as i NEVER eat the skin. (even rotisery or fried, i remove the skin after its cooked...i HATE the skin *yick* lol

 

[MysticScorpio82]

It comes down to: do you like skin or not on your cooked chicken? Alot of people love the skin (it is really yummy!) Personally I am trying to control my weight so I go skinless.

 

[PaulaSB12]

Quote:
crispy chicken skin, roast chicken skin