To Skin or Not to Skin
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 310. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Our recipes deal with chicken skin in three ways. In some recipes, we call for the skin to be left on, either because it is too difficult to remove or because it is necessary to keep the chicken from over-cooking. In other recipes, we give you a choice. Remove the skin if you wish to save calories and cut down on fat. Finally, in still other recipes, we tell you to remove the skin. In these dishes, the skin develops an unpleasant texture if it is left on. Keep these guidelines in mind when you're trying to decide whether to skin chicken for your own recipes.
- One last tip: If you're micro-cooking skinned chicken, be sure to cover the baking dish with vented clear plastic wrap to keep the chicken moist.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Tandoori Chicken" by andrusdevelopment; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/9020344@N02/6942046190. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.