Replies to This Discussion

Permalink Reply by Michael Haynes on November 23, 2009 at 11:17pm

Why would you want to take the skin off!? Try running your fingers between the skin and the meat. Open up as much space as you can. In a bowl, combine enough butter with any seasonings you'd like. (ie. BBQ sauce, honey, soy sauce, etc...) Now, take your fingers and pack the seasoned butter into the cavity you made with your fingers. Put on grill and cook @ 350* for about 1 1/2 hours. Let me know what you think of the finished product. Oh, you can take the skin off after cooking if you want.

Permalink Reply by Phil Foreman on August 17, 2010 at 9:43am

If the intent is to reduce fat then expect very dry meat. Cold smoke it if you desire to have it smoked. Keep the temperature under 200 degrees until the meat is cooked through. Figure a half hour per pound if the bird is smoked whole. Adding the flavoring wood product is not necessary after the first half hour of smoking. The bird is done when the leg twists out of the socket very easily. Do not concern yourself with the pink cast to the meat. It is cooked. This is caused by the smoking process and should be expected.

Permalink Reply by Bryan Knox on March 3, 2011 at 9:27am

When I read this headline I thought the same thing that Michael stated in the first sentence of his post :-). Why? Personally I love a crispy brown chicken skin. I have also rubbed butter and spice under the skin and removing it afterwards if you have to as I think the skin helps keep the moisture in while cooking. I have never cooked a whole skinless chicken but if the skin helps retain moisture maybe stuff the skinless bird full of apples or oranges to aid in keeping the air moist. I do this when cooking whole chicken anyway.