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Tucker

Loaf Pan Chicken from Big Bob's BBQ book

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Tucker

I also did the " Loaf Pan Chx " no pics--I thought the taste and moistness was out of this world --I particularly liked the taste of apple on the chx--the one thing I didn't like ( and I expected this ) was the back half of the chx. Being submerged in the sauce and in the pan left the back of the chx like boiled. Very tasty, but not too pretty ( rubbery skin ) how was yours?

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Skin on the back

Yup - the skin on the back was soft as if it was boiled, which is what happened due to the amount of the juice.

But that is a small thing to deal with, just strip the back skin off before cutting the bird up for service.

I like it because it is a very simple, clean cooking method.

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Re: Skin on the back

Yup - the skin on the back was soft as if it was boiled,

But that is a small thing to deal with

I agree 100% -I did the same thing--cut chx up and took skin off

the back---mostly the thighs--like I said , it was very good

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