Originally Posted by FaiLheart
how did they taste using the peanut oil? was the skin chewable or rubbery?
I never get rubbery skin. Rubbery skin is if you don't prep the bird. You need to dehydrate in the reefer over night uncovered, and/or set out on the counter with a fan. It causes the skin to form whats called a pellicle. Thats when the skin is dryed back close to the stage the chicken was before death, its not dry, but tacky and you can see the subcutanious fat (under the skin), It sort of is a nice yellow color.
Is it crisp like from a firebreather (325+ chamber temp), no. is it rubbery , no never. Its just a thin piece covering the meat keeping it moist inside.
The oil is like suntan lotion. when you go out in the sun without suntan lotion the fors time of the year what happens? You burm, your skin blisters. Sometimes if a chicken is cooked to hard or fast it can crack. That allows the moisture to get out possibly causing a dry chicken.
If you form a pellicle by either or both methods, then the suntan lotion is just insurance, You shouldn't need worry about rubbery skins.
Hope that answers your question and that it helps you not worry about rubbery skins again.