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Partner chicken
(lemmy.nz)
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this post was submitted on 05 Nov 2025
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I’m curious how you have it that you feel that way. Do you bake it, broil, steam? Do you cover? Uncover? How long for each? What bits do you have?
I mean breast skin is not great skin so if you like that cut I get your dislike but if you do legs and thighs, baked or fried or anything where it crisps and a lot of the fat cooks out, that’s not to your liking?
I remove the breast skin, but I do eat the drumstick skin since it's melded right in the most of the time.
Nah I always just remove the skin always
But if I'm cooking myself, I'm just buying breast without skin
That's not true, there's definitely ways to render the skin to the point where it's all crisp, no slime, without burning it. It's hard to do when oven roasting but possible, but it's pretty easy to do when pan-searing.