Whole Skinless Chicken?

[markandamy06]

they look wonderful!!!! I think I may like skinning them from now on

 

[kuntrygirl]

they look wonderful!!!! I think I may like skinning them from now on

Thank you. I have been debating if I wanted to pluck a few and leave the skin on but after looking at my skinless broilers AND tasting them, there is no way I"m going back to leaving the skin on. That skinless broiler was so juicy and so tender, I was besides myself. I am TEAM SKINLESS all the way.

 

[markandamy06]

YUMMY

 

[BishopJohn]

I guess you have to change the cooking process a bit for whole skinless, because we just cooked our first broiler- freshly processed today. Because we realized we had left a few small feathers in the skin, we decided to take most of the skin off. We were ready to call it the best chicken we've ever had even if it had some flaws, but we couldn't. All of the parts with the skin off were very tough- to the point of not being able to enjoy them. I'm sure there are ways of cooking it so it's still tender, but I'm never going skinless again after today's disappointment.

 

[ChickenCanoe]

As a general rule, if a young chicken (under 12 weeks) is tough, the meat wasn't rested long enough.
If an older bird is tough, it was cooked too quickly, too high heat.

 

[wyoDreamer]

Yeah, I was going to say that you need to rest the bird after processing.