Okay. I'll be the first to admit it. Even if there isn't enough to get full on.
Uhhh, I think I'll stick with real bacon.
The skin IS the best part, esp. if you've brined the bird before roasting. All that flavor gets infused into the skin and makes it crazy-tasty.
Sorry, but that ain't bacon... at least not in the South :-)
People eat parts of the chicken other than the skin? Huh. Learn something new every day...
I don't brine the skin, I usually rub it with a mix of olive oil, garlic, salt, pepper, rosemary, thyme, basil, and whatever other spices strike my fancy. There's a standing rule in the Kitty Den that all skin must be eaten the day of cooking, as it's just no good reheated.
I usually leave the skin on the chicken, but if I do remove it, I dip it in batter & deep-fry it.
Post a Comment