TheRevengeofTW1ZTY wrote:
The flavor can depend on the regional recipes, but it's usually;
The skin's tasty, hard but crunchy, and it's where fat is but it's removable. Better pick thinner skin if you can't bite well, and best eaten as soon as possible otherwise it won't be as crunchy and it'll be harder to eat.
The red meat that looks white is a bit on a subtle, like fried chicken's meat kind of mild. And like fried chicken, usually recommended eaten with gravy. Mainly thick homemade gravy.
Either a heads up or a spoiler.