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[donotprint]STRATEGY SESSION: I have several allies here: Chicken Liposuction Order Nasonex online no prescription, , Degreasing Liquids, and "under the skin" flavoring. The first two reduce total fat, saturated fat, cholesterol, and calories; the third drives flavor directly into the meat and keeps it moist.
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deana@lostpastremembered
That is a great fat tip since I lost my de-greaser when I moved. The chicken looks wonderful. I think it would work on the grill as well.
Thanks for the tip!
Deborah
Deana,
The degreasing method is very useful- especially around the holidays! And you’re right: The chicken does work well on a grill. The only issue is heat regulation: it needs to be grilled slowly over medium heat with a few minutes on medium-high at the end. The downside is that you lose the option of making a sauce out of the drippings.
Deborah
Michele
Chicken liposuction! Who knew!
We quite often split a chicken to roast it and in doing that use shears to remove all visiblefat from the exterior, as in the neck flap. But we, my hubby and I, never thought of “shooshing” back the skin and using a boning knife for this “lipo” technique. What a great idea! As is the use of the trussing skewers to hold the breast skin back in place to protect the bird from “shrinkage”.
We look forward to trying the techniques along with this roasted barbeque chicken recipe. Thanks for sharing your tips (the videos are so helpful) and recipes. And once again, the photography is incredible…the roasty brown chicken against the colors of the plate and garnish. (Are those sliced jalapeno peppers used for visual contrast with the plate?)
I imagine removing the subcutaneous fat means the skin will turn out nice and crsipy? Does this mean we can eat skin guilt free? Well, almost guilt free.
Deborah
Hi, Michele. This may surprise you, but I think there’s a place for eating the skin- just not every day. My method helps to decrease the fat in chicken skin, but it only goes so far…That said, it’s certainly better than eating skin that hasn’t been liposuctioned!!
Deborah
diane kilgore
Love the dip stick trick….it’s a simple lesson of relativity.
I look forward to your postings. I’ll encourage my friends to “friend” you.
Memoria
I enjoy eating the skin as well. This BBQ chicken looks amazing.
Deborah
Thanks very much, Diane. I appreciate our enthusiasm!
Deborah
Deborah
Thanks, Memoria. With or without the skin, it’s very tasty…
Deborah
Linn @ Swedish home cooking
I prefer skinless too, as long as it is very tasty. Which this recipe seem to be!
Dinner Chick
Planning on trying this with wood-chip smoking in the grill. I agree that a little skin occasionally is fine, particularly if it’s an organic chicken (the toxins and unhealthy additives of “standard” grocery store chickens are concentrated in the skin fat, I understand).
Kathy
I really love barbecue that is not so dry on the mouth. I love it with it’s tasty juice but I want it really cooked. With the chicken, probably I will try this one without the skin. Thank you for sharing your recipe.
chris
What a wonderful method to keep that chicken juicy and succullent.
Remember, you can achieve the same results on a real barbecue if you cover your bbq with its lid turning it into an outdoor oven.
Yummy.
Thanks for the recipe
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