Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pan-frying a whole chicken

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pan-frying a whole chicken

    I've been playing around with a recipe/technique for pan-frying a whole chicken. I've tried a couple of different flavor profiles so this is just an example. This produces a crispy skin and satisfying crunch without deep-frying.

    First, I deboned the chicken as Pepin shows in this video: https://jp.foundation/video/deboning...-for-galantine

    I reserved the bones for stock.

    I flavored the chicken: in the photo below, I used a mixture of gojuchang, hoisin, garlic, pepper flakes, and green onions. I closed the body and dredged the outside of the chicken with a coating of flour, smoked paprika, and a little cornstarch. On occasion I've stitched the body closed with a little bit of twine but if I do the deboning neatly I don't need to.

    I shallow-fried with just a couple of tablespoons of oil in an oven-safe pan for maybe 8 minutes per side. Then I stuck in a probe from my thermometer, put chicken and pan into a preheated 375F oven and waited until the thermometer read 165F.

    Unfortunately, I don't have a finishing photo, but you get the idea.

    The chicken cooled for about 20 minutes while I finished other things, then I cut it into boneless serving size pieces. The skin was crispy, the meat was moist, the flavor profile wasn't bad.



    Attached Files

    #2
    Nice job on the de-boning. Very impressive. I only go as far as the breast. Did you dry brine before applying the pepper sauce, etc.? What would you change on your flavor profile?

    Comment


    • RobertC
      RobertC commented
      Editing a comment
      I didn't dry brine -- there was about 45 minutes between the time when I deboned it and started cooking, so it sat in the fridge uncovered but with the marinade. I think the smoked paprika didn't add anything and next time might use unsmoked but slightly hotter paprika. I think the hoisin was a little sweet and I'd cut that out or perhaps cut it back. I thinking it could have used a little acidic touch, so perhaps a little lime juice, but I'm still thinking about it.

    • TripleB
      TripleB commented
      Editing a comment
      RobertC - The pepper sauce added some acidity, but I don't know how much. I liked your flavor profile. Maybe substituting soy sauce and oyster sauce for the Hoisin. This week I'm going to do chicken skewers marinated in a Harissa/onion puree. AR has converted me to dry brining. Really helps.

    • RobertC
      RobertC commented
      Editing a comment
      Confit d'oignon and harissa can be a good combo. Let us know how it turns out.

    #3
    Wow! More power to you on going to the effort to debone a whole chicken like that! I imagine pre-frying would indeed give crispier skin versus baking alone.

    I think I will be cooking INSIDE for the next few days, so posts like this are good to inspire me on the possibilities.

    Comment


    • RobertC
      RobertC commented
      Editing a comment
      If you pay attention to *exactly* how Pepin does it (and that's pretty good advice for essentially everything in the kitchen) it goes pretty fast. When he says, "put your hand HERE" do it. Almost every other way to hold your hand takes longer or more effort. He really is an amazing teacher.

    #4
    Another approach to crispy skin is to add some baking powder to the salt and pepper you apply to the skin, then let it sit, uncovered, in the fridge for a few hours or overnight. Roast at fairly high temps (I did 425, would go 450 next time).

    This isn't new to me. I got it from Serious Eats https://www.seriouseats.com/2017/01/...d-chicken.html - though I don't roast at 500F as Kenji does.

    Comment


    • RobertC
      RobertC commented
      Editing a comment
      Thanks. I'll try that.

    #5
    Looks & sounds interesting. Would you do it again?

    Comment


    • RobertC
      RobertC commented
      Editing a comment
      Yes. I'm still working on the technique but I've done something like this perhaps once a month since the fall. Tinkering with flavor profile and how to get crispy skin. My deboning chops are getting better, too.

    #6
    Look interesting and more uniform in thickness. Cooks evenly my guess.
    BTW PBR and fried chicken go well together.
    Happy grilling/frying to you.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker


    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker



    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker


    Compact Powerful Sear Machine For Your Next Tailgater


    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order