CookShack owners, I'd like to get an idea of how other people are dealing with the "rubber Chicken" skin situation. In my former restaurant, I cooked 4-lb Purdue fryers from Sams Club (unbeatable price & quality). I had no gas or char-grill so I had to time my chickens & Ribs to come out just before lunch, then just before dinner. I would keep the chickens in a steam table with a rack on the bottom so they wouldn't touch, and I would cut to order. It seemed the skin became edible over a period of time in the steam table. What are other folks doing about the rubber chicken skin syndrome?? Also when I did have to reheat on a grill, the skin would usually shrink up and burn off no matter how careful I was, and that pretty much killed the presentation... Thanks!
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