Difference between a rub on the skin or under the skin?

[TdeV]

Here's a nice recipe for Chicken with Mint sauce and I'm looking to prep a chicken for tomorrow. I've been wondering whether I could apply this rub under the skin (rather than on top of the skin) for greater flavour?

Edited June 27, 2017 by TdeV
clarity (log)

[Anna N]

12 minutes ago, TdeV said:

Here's a nice recipe for Chicken with Mint sauce and I'm looking to prep a chicken for tomorrow. I've been wondering whether I could apply this rub under the skin (rather than on top of the skin) for greater flavour?

 

oops. I just misread the whole thing.   Thought you were trying to put the sauce under the skin. Can't see why the rub wouldn't work under the skin.  

 

 Edited to remove ridiculous advice.

Edited June 27, 2017 by Anna N (log)

[TdeV]

There's a rub for the chicken, @Anna N. Has paprika, cumin, mustard, fennel seed, black pepper and a little olive oil.

[Anna N]

Just now, TdeV said:

There's a rub for the chicken, @Anna N. Has paprika, cumin, mustard, fennel seed, black pepper and a little olive oil.

 Sorry see my edit we must've cross posted.

[pastrygirl]

Under the skin, the spices may be protected from browning as much, but I don't know if that makes it worth the trouble or enhances flavor.  You're hoping they'll penetrate the meat better?  On top of the skin they will flavor the fat better ...

[rotuts]

this has been worked out , more or less

 

the skin is a protective , well , skin

 

its semi-impermeable  

 

you can put anything under the skin , and it will flavor the meat much more

 

than on the skin only

 

make sure you put a little on the skin or the skin won't taste as good.

 

" lemon chicken ""    ----   with lemon slices and a flavorful paste w lemon and why not 

 

under the skin   is a revelation vs the same just on the skin.

 

you just use your fingers to " bluntly " dissect the skin off the meat , keeping it whole 

 

then add the flavoring to the meat under the skin

 

all over , including the thighs and legs

 

there has to be a video these days on doing this

 

its really simple

 

once you see it done.

 

try here :  google this :

 

flavoring under the chicken skin on a whole  chicken

 

 

 

 

 

remember to wash your hands !

 

Edited June 27, 2017 by rotuts (log)

[TdeV]

@rotuts, why the worry about a double set of gloves? Which part has the possible contamination?

[rotuts]

i don't use gloves

 

not my vid

 

i do wsh my hands though 

[Anna N]

53 minutes ago, TdeV said:

@rotuts, why the worry about a double set of gloves? Which part has the possible contamination?

 I am still trying to work my way through the logic of that!

[Alex]

To salt, to oil,

To oil – perchance some herbs – ay, there’s the rub,

For in that flap of skin, what smells may come

When we have heated up our oven’s coil

Must give us pause.

[Thanks for the Crepes]

5 hours ago, Anna N said:

 I am still trying to work my way through the logic of that!

 

The way I see it, this guy in the video wanted clean gloves to grab and open the container of rub he was using. That was the point where I would just have washed my hands thoroughly and dried. If I have even so much as a hangnail, though, I do have kitchen gloves I can use, and do so when handling raw meat. The video guy expressed a worry about e-coli, but it's usually salmonella you have to worry about with chicken. It was an okay video otherwise, but the guy was a little creepy from my female view, and he failed to season the back of the chicken at all. I like the back. There's a lot of meat back there for a patient and persistent eater, and when it's cut right, it contains one of the best pieces: the little "oysters" that nestle into their bone cups on either side of the spine.

[Lisa Shock]

Yeah, in culinary school we'd show students by taking 3 chickens and butterflying them. One just got some salt and pepper all over. One was seasoned with a rub on top of the skin and bacon was wrapped all around it. (held down with toothpicks) The third got rub and bacon slices under the skin. The instructors would then slice the meat on the interior and place it n unmarked bowls for tasting. Students could always tell them apart and the third one always rave reviews.

Edited June 28, 2017 by Lisa Shock
spelling error (log)