I just cook my whole chicken to a higher temperature than you guys, like 190 breast temp.
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I see people mentioning a dry brine, but I wonder how a wet brine would work. I've done a couple turkey breasts wet, and they came out amazing. Of course, that's a lot of extra work.Comment
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It is, and that definitely makes your skin super soggy. I did a wet brine on my turkey last year for Thanksgiving, then took it out and air dried in the fridge for 3 days. The skin came out fine, and the turkey was amazeballs - but it was a lot of work, space and time. Not something I'm going to do regularly.
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I’ve fought this battle for years. Here’s where I’m at now. I do my much maligned beer can chicken with the skin on. It’s useless to try to get it crispy skin because I wrap the chickens in foil and rest them for 2 hours in the faux Camaro. That’s going to make the skin rubbery no mater what. When I bring the birds out of the foil whether I cut them into pieces or pull them the skin gets thrown away. If you’re patient you can get all the rub you need under the skin before you smoke them. When I spatchcock a chicken I leave the skin on and have had good luck getting it crisp. If it doesn’t cook up to suit me it’s easy to throw away. In most cases the skin is just a moisture barrier until I get the bird cooked. The old bbq competition shows on TV showed the contestants trying for bite trough skin, not crispy. It has some great flavor with all the rub, smoke, and juices it’s exposed to but uses for it are few and far between. It would be nice to be able to extract that flavor into a good soup but there are few things as slimy as boiled chicken skin.Comment
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Now, this is something I do, that may help with crisping skin. I spray the bird with olive oil or whatever cooking spray I have handy, when I put it on the grill. I figure the oil may help with crisping the skin in high heat conditions. After all - we fry stuff in oil, so wouldn't a little surface layer of oil on the outside help crisp the skin at 350-400 degrees grill temp?Comment
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This (nearly) entire thread is testament to why every household needs a dog.Comment
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For donating the skin? Yeah, we keep it wrapped up and mix in some of it with her dry food in the evenings. We can hardly get our dog to eat - we have to bribe her with meat mixed in. lol -
@DogFacedPonySoldier my dog will eat chicken/skin/etc, but her fav is green beans. Literally, green beans. I gave her some one night when I had just a half cup or so leftover. Wolfed down. When the vet said she had porked out an extra six pounds, I started giving her half dry food and half green beans (cooked), she is slimming down nicely and seems to love the change. If I'm out of green beans, she looks at me like "where are my beans?"
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The only chicken that I cook skinless is the breast. If I am doing whole chicken I will lift up the skin and get seasoning underneath, so the flavor gets to the meat. If I have planned ahead, I will store the unwrapped chicken in the fridge overnight. This dries the skin out and helps it get crispy. Also, a brine helps to get the skin crispier.
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No matter how well it turns out, it is wasted effort in my house. The girls just toss the skin and eat the meat. I would like to see what you come up with though if you try it. I remember smoking skinless breast once and the exterior meat did get a bit leathery. If you are just worried about the meat, keep the skin on and truss the birds to keep as much moisture as you can and keep feeding the dog.
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