Quote:
Originally Posted by scho63
Do you throw the skin away? 
I've never seen a bird prepared WITHOUT the skin as the fat and flavor add so much value to the bird. In theory it would seem to help dry the bird out.
Do tell.......  |
FMB has it correct. It is not a removal of the skin as much as it is simply separating it from the meat and then leaving it in place.
Oh yeah... I cook the bird breast side down and not up. I flip it and cook the last 10-15 minutes with it right side up after basting.