Okay, after going thru the numerous posts regarding the sarcastic responses to "competition" or "bite thru" chicken skin, I figured i'd give it another try. My chicken, esp 1/2 chicken, is good on flavor and moistness (injection / marinade and a little rub). The skin looks great, but is as bite thru as a car tire. Does anyone have a tip for at least making it tolerable and not embarrassing? On the 1/2 bird, you can't exactly pull it all off to work it. Sarcastic responses are accepted and expected, but come on!! Someone??
Also, to any judges...how much of the score is based on the skin texture?
Thx in advance for ALL responses. Your help over the last 6 months has been awsome!