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tight skin on leg quarters

post #1 of 9
Thread Starter 
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?
post #2 of 9
Wash in hot water and tumble dry on high? icon_wink.gif
post #3 of 9
Draw up in the cooking process or pre cook?
post #4 of 9
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.
post #5 of 9
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).
post #6 of 9
Toothpicks I think...that's what I've seen some of the comp folks use on thighs anyway.
post #7 of 9
ive always found that the younger chicken has tighter skin, the older ones get all loose anfd wrinkley
post #8 of 9
Does that mean you prefer older chicks? icon_smile.gif
post #9 of 9
Thread Starter 
FBJ what do you mean by draw up in the cooking process or pre cook. Please explain.
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