I tried to make chicken a couple times plenty of liquids but everytime I flip it the skin tore off.. in the LC oven. It stays stuck to the bottom.
Let's say I am making some herbed chicken legs for example, medium heat until cooked, but wish to flip it once. Do you know any tips to preserve the skin. Maybe the pan isn't hot enough when I put in the meat and also was never browned enough. It needs to be somewhat pan fried before it starts to build up in sauce/juice, I thought the sauce would have released the skin but it didn't work.