tight skin on leg quarters

Discussion in 'Poultry' started by getgoing, Feb 12, 2010.

  1. getgoing

    getgoing Newbie

    Had a competition at work and some of the leg quarters people had were absolutely beautiful. How do you get the skin to lay down on the chicken nice and tight looking? My skin seems to want to draw up (wrinkle a little) instead of laying down? Do you marinade in something or what?
  2. mr mac

    mr mac Smoking Fanatic

    Wash in hot water and tumble dry on high? [​IMG]
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    Draw up in the cooking process or pre cook?
  4. chefrob

    chefrob Master of the Pit OTBS Member

    don't know if this will work but in china they drop the duck in boilng water for no more than a minute or 2 and then hang the duck in a cooler over night to dry. i think it shinks and tightens the skin for a better presentation.
  5. tn_bbq

    tn_bbq Smoking Fanatic

    I wonder what would happen if you did like bread bakers do and sliced the skin before cooking.

    My wife doesn't let me cook leg quarters (has something to do with her being raised by her single father and his tendency to buy those 10lb. bags).
  6. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Toothpicks I think...that's what I've seen some of the comp folks use on thighs anyway.
  7. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    ive always found that the younger chicken has tighter skin, the older ones get all loose anfd wrinkley
  8. tn_bbq

    tn_bbq Smoking Fanatic

    Does that mean you prefer older chicks? [​IMG]
  9. getgoing

    getgoing Newbie

    FBJ what do you mean by draw up in the cooking process or pre cook. Please explain.

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