Black skin

[grownmangourmet]

So just put thighs in and noticed skin is extremely black. Read other posts about creosote and temp. Can I save the chicken by taking out now and removing the skin or do I need to go to the grocery store! [emoji]128546[/emoji]

 

[noboundaries]

Let the chicken finish, then taste the skin.  If it is yucky, remove it.  The rest of the chicken should be fine.  Season with a little of the rub you used after the fact. 

I see this is your first post.  Be sure to stop in over at Roll Call and say "hi." 

 

[grownmangourmet]

Yes and Thanks! Chicken was fine. A bit salty but otherwise fine. I know it's not textbook but put skin through an apple juice "wash" and in 350 oven to crisp up. Poultry saved!!

 

[SmokinAl]

Nice save!

And welcome to SMF!

Al

 

[marctrees]

So what was this blackness from in this case?

You are not talking about a very sugary sauce or marinade burning I assume, but more like soot?

Marc

 

[sauced]

What wood did you use? If cherry, cherry tends to make chicken skin real dark.

That was a nice save!!!