Quote:
Originally Posted by Ithaca Dog
For the same reason that you would leave the skin on a chicken breast or leg etc when you cook it. The flavour is in the skin and in the fat.
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thanks. I pluck upland birds/pheasants and the odd pair of ducks that I want to roast whole . I'll do it for presentation, but otherwise I skin them. cut up chicken gets skinned and deboned. Whole chicken leave the skin on for roasting.
Different strokes.