RE: [CH] OT: smoker questions (fwd)
Rich Stevens (rstevens15@verizon.net)
Mon, 21 Jun 2010 23:21:13 -0400
The skin on a slow smoked chicken isn't very edible, but it works
wonderfully for a great smoked chicken stock for soups and stews.
Rich Stevens http://mysite.verizon.net/rstevens15
Photo Trend Enterprises- A Restaurant Service Company
"I never have trouble getting in shape. The Ancient Greeks thought the
sphere was the perfect shape, all points being equidistant from the center.
I effortlessly tend toward perfection".- R. Stevens (1950-Any minute now)
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Dana Myers
Sent: Monday, June 21, 2010 5:56 PM
To: Jim Graham; Chile-Heads
Subject: Re: [CH] OT: smoker questions (fwd)
On 6/21/2010 1:33 PM, Jim Graham wrote:
> I have one final question---looking for multiple opinions to help me
> decide on two things for doing the chickens:
>
> 1) leave the skin on or trim it off?
> 2) leave the chickens whole or cut?
>
I'd suggest leave the skin on. If you slow smoke, the skin texture will be
rubbery and unpleasant and you'll probably remove it after smoking.
I also usually spatchcock (butterfly) the birds (cut out the
spine with shears, flatten the bird). It'll cook faster this way.
Dana