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A couple quick questions about competition chicken

post #1 of 3
Thread Starter 

I am entering a local competation next month. It will be my first one. We have to cook pork, brisket, ribs, an chicken. As for the chicen, personally Iike breasts! Is it a good idea or bad idea to use boeless skinless breasts? Would it be better to do thighs or a whole chicken insted of boneless skinless?

post #2 of 3

Boneless skinless breasts have the HIGH probability of turning out dry.  I would use skin on, bone in thighs myself if not the whole chicken.

 

Scott

post #3 of 3

Yeah , ^^^^^

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