Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Loosening Chicken Skin question

BotchBotch Posts: 2,487
Someone posted a really neat idea/video of doing beer can chicken, with raw chorizo sausage stuffed under the skin of the clucker and also into the neck opening.  I'm not a fan of beer can cooking, but tonight bought a clucker and tube of chorizo, want to try it with a spatchcocked bird this weekend.  
I plan on brining her tomorrow morning, draining tomorrow night and then air-drying in the fridge overnight, and then smoking it Saturday morning.  I've done all these things before, except for air-drying her overnight.
My question is this: when would be the best time to separate the skin from the flesh with my finger?  Before it goes in the brine (might brine better, but ruin the skin?), after draining but before drying overnight (what I guess is the best time), or after its dried in the fridge overnight (would the skin tear easier)?  
_____________________________________________
 
I Know Why The Egged Bird Sings.
 
Ogden, Utard.  

Comments

  • nolaeggheadnolaegghead Posts: 11,125
    Before or after brining I think would be fine.  Just because I know it can be done then...never tried that with a dried skin, although I've dried them overnight in the past.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.