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_Keep Your Skin On |
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It is essential that a roasted bird keep its skin during cooking. If it’s stripped bare, there is nothing to protect the meat from dehydrating. Whenever meat cooks, juices flow to the surface. If the skin is missing, these juices will rise up and out, and trying to seal the surface by slapping on a sweet glaze or rubbing it with a salty seasoning mix will only exacerbate the problem. The only logical solution is to keep the skin in place during cooking, and to season the meat under the skin.
This is easier to do than it appears: simply lift (but don’t remove) the skin from the breast and leg sections, by sliding your fingers under it. Start at either end of the breast and use a small knife to slit any membranes that might be too thick to break with your fingers. Once the skin is loosened, rub your seasonings directly on the meat underneath. That way, even if someone removes the skin before eating, the meat will still be fully flavored.
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02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
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