I’m curious how you have it that you feel that way. Do you bake it, broil, steam? Do you cover? Uncover? How long for each? What bits do you have?
I mean breast skin is not great skin so if you like that cut I get your dislike but if you do legs and thighs, baked or fried or anything where it crisps and a lot of the fat cooks out, that’s not to your liking?
For me at least it’s a texture thing. Even if you roast the skin to be crispy, it still has the sort of sliminess and stretchyness on the underside that’s absolutely disgusting. To get rid of that it’d have to be totally charred to black but then it’s not food anymore
That’s not true, there’s definitely ways to render the skin to the point where it’s all crisp, no slime, without burning it. It’s hard to do when oven roasting but possible, but it’s pretty easy to do when pan-searing.
Chicken skin is disgusting
Chicken meat good
I’m curious how you have it that you feel that way. Do you bake it, broil, steam? Do you cover? Uncover? How long for each? What bits do you have?
I mean breast skin is not great skin so if you like that cut I get your dislike but if you do legs and thighs, baked or fried or anything where it crisps and a lot of the fat cooks out, that’s not to your liking?
For me at least it’s a texture thing. Even if you roast the skin to be crispy, it still has the sort of sliminess and stretchyness on the underside that’s absolutely disgusting. To get rid of that it’d have to be totally charred to black but then it’s not food anymore
That’s not true, there’s definitely ways to render the skin to the point where it’s all crisp, no slime, without burning it. It’s hard to do when oven roasting but possible, but it’s pretty easy to do when pan-searing.
I remove the breast skin, but I do eat the drumstick skin since it’s melded right in the most of the time.
Nah I always just remove the skin always
But if I’m cooking myself, I’m just buying breast without skin