Chicken Skin

Date: 2012-04-04 08:19 pm (UTC)
From: (Anonymous)
Please leave the skin on next time! If it has been sufficiently poached, the flavor and texture should be great, though not the crisp texture one you are used to. If keeping it on, it's best to use a heavy, sharp cleaver so each bite-size piece (which can include bone) has a bit of skin, instead of one huge quivering mass of skin separate, which is less appealing.
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