Quote:
Originally Posted by Fire Me Boy!
You just use your finger to separate the two. Keep the skin on. Helps the fat render and crisp the skin.
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Quote:
Originally Posted by MephistophelesJanx
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.
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Thanks-I don't see the skin anywhere so I assumed it was tossed away.