Half chicken help.

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Half chicken help.

Postby LaFamiliaKookerz » Sat Jan 23, 2016 1:48 pm

For competition half chicken how can I get the skin on the thigh to stay on. I trimmed most the fat n extra skin off. Can I use toothpicks. I'm practicing now just need lil advise. Also the back side breast some of the rib cage bone still on. Did I cut the backbone off right? Let me know what you think I should do thanks
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Re: Half chicken help.

Postby Big Ed » Sat Jan 23, 2016 3:24 pm

Don't worry about the underside and yes toothpick the skin but just make sure you get em all or get DQ!!


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Re: Half chicken help.

Postby LaFamiliaKookerz » Sat Jan 23, 2016 6:43 pm

I'm sure this Won't work but I'm still practicing on the chicken
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Re: Half chicken help.

Postby OldUsedParts » Sat Jan 23, 2016 7:18 pm

Let me get two pieces of bread and get that small ugly one out of your way :tup:
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Re: Half chicken help.

Postby k.a.m. » Sat Jan 23, 2016 11:03 pm

LaFamiliaKookerz wrote:I'm sure this Won't work but I'm still practicing on the chicken

The chicken has to be fully jointed not cut into pieces.
Like this.
12122920_1013508928688704_6471601584196060165_n (1).jpg
Always remember slow and steady wins the race.

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Re: Half chicken help.

Postby LaFamiliaKookerz » Sun Jan 24, 2016 8:55 am

Ok. I'll that in mind
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Re: Half chicken help.

Postby k.a.m. » Sun Jan 24, 2016 9:07 am

LaFamiliaKookerz wrote:Ok. I'll that in mind

I should of added some cook offs will require you to add bite size pieces to your box but these are not very often and not IBCA.
I cook IBCA and what I showed is what they require sometimes two halves if there are 50 teams or more. Reading the flyer and the sanctioning body (If one) list of rules and paying attention at the cooks meeting is important.
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Re: Half chicken help.

Postby Springram » Sun Jan 24, 2016 3:22 pm

k.a.m. wrote:
LaFamiliaKookerz wrote:I'm sure this Won't work but I'm still practicing on the chicken

The chicken has to be fully jointed not cut into pieces.
Like this.
12122920_1013508928688704_6471601584196060165_n (1).jpg




VERY nice looking chicken. Very nice, indeed. I getting to think you know what you are talking about on this forum. :D
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Re: Half chicken help.

Postby BigDave » Sun Jan 24, 2016 9:40 pm

To pin chicken skin I prefer to use the stainless steel turkey truss pins. Usually 8 for a buck at dollar general or walmart. You can re-use them.

If you use toothpicks, be sure to use the wood colored ones and not the multi-color toothpicks. The colored toothpics will color you chicken. Yellow, green and red streaks usually don't score well.

And whatever you use to pin the skins, use the same amount on each half. That way when you pull the pins you count them to be sure you got them all! 8) 8)
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Re: Half chicken help.

Postby k.a.m. » Sun Jan 24, 2016 10:47 pm

Springram wrote:
k.a.m. wrote:
LaFamiliaKookerz wrote:I'm sure this Won't work but I'm still practicing on the chicken

The chicken has to be fully jointed not cut into pieces.
Like this.
12122920_1013508928688704_6471601584196060165_n (1).jpg




VERY nice looking chicken. Very nice, indeed. I getting to think you know what you are talking about on this forum. :D

Thank you Springram. :D Every now and again I hit. :D
Always remember slow and steady wins the race.

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Re: Half chicken help.

Postby txluke » Mon Jan 25, 2016 12:21 am

I personally don't do it but I have seen a lot of teams take a whole chicken, cut the skin about 2 inches to the left of the center of the chicken (if you are keeping the right half). You peel the skin back to expose the center line of the chicken and split it in half. You now have a chicken half with 2 extra inches of skin to wrap around.
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Re: Half chicken help.

Postby Finatic » Mon Jan 25, 2016 2:38 pm

[quote="Big Ed"]Don't worry about the underside and yes toothpick the skin but just make sure you get em all or get DQ!!


2nd that! If you use toothpicks I recommend using the same number of toothpicks on each half chicken every time. The toothpicks can get broken off flush with the skin during the cooking/handling process and they are easy to miss. This way you know how many toothpicks to pull out of the bird when it's done.
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Re: Half chicken help.

Postby k.a.m. » Mon Jan 25, 2016 3:12 pm

Finatic wrote:
Big Ed wrote:Don't worry about the underside and yes toothpick the skin but just make sure you get em all or get DQ!!


2nd that! If you use toothpicks I recommend using the same number of toothpicks on each half chicken every time. The toothpicks can get broken off flush with the skin during the cooking/handling process and they are easy to miss. This way you know how many toothpicks to pull out of the bird when it's done.

When I was pinning I used SS poultry pins. I always used three per half no exception to the rule. This way I always knew how many pins should be on my tray.
Always remember slow and steady wins the race.

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Re: RE: Re: Half chicken help.

Postby woodenvisions » Mon Jan 25, 2016 4:56 pm

OldUsedParts wrote:Let me get two pieces of bread and get that small ugly one out of your way :tup:

^^^^^^^^^^^^^^^:):):):):):)

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Re: Half chicken help.

Postby OldUsedParts » Mon Jan 25, 2016 5:45 pm

hey WV, check your private messages plez :laughing7:
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