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Moist and Tender Chicken With a Crispy Skinned Exterior
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This is a sticky topic.
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I'm going to try this soon:
Everyone loves the satisfying crunch of crispy chicken, yet achieving that perfect texture can be elusive. Luckily, the boiling water shower is tried-and-true.
All you need to do is either pour boiling water on your raw chicken or submerge it in bubbling water for a few seconds. The hot water helps tighten and shrink the skin, effectively reducing excess fat and moisture.
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Let's blow the dust off of this one. Has anyone updated thier technique from this? And what if anything changes when doing turkey? I know spatchcocking is most likely preferred. As is a hot and fast temperature, probably 325 - 375 degrees F.
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I know I'm extremely late to this post, but thanks for the tips. I've dry brined over night before, but it seems like 2 days will be better.
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dmszemple ... so true. I use a similar technique for whole turkey. Brine in my secret mild brine (lots of veggies, herbs) for 3 days, rinse and dry as well as you can with paper towels, then on a rack in the fridge for a day until the skin is dry. Make oil/herb/spice paste and rub all over (including under breast skin) and put leftover in the cavity. Then I dry overnight with the oil mix on it and bake it next day. 450 F until 85% as brown as you'd like it, then 350 F until breast is 164 F
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I need a fridge that my wife can't see if I'm gonna dry brine poultry uncovered....
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I grilled my first spatchcocked chicken last night following the ABCBarbecue recipe, monitoring temps with the Smoke. Weber 22 with SnS, full chimney Rockwood lump, vents fully open, 6 hr dry brine. Ambient temp 33 degrees; grill temp peaked @ 477º and slowly dropped to 428 when I pulled the bird at 45 minutes/160 in the breast--couldn't get a reliable temp in the thigh. No pics because after all the 325-350 recommendations I thought I blew it and was about to treat my wife to McDonalds, humble pie for desert. Not so: The breast meat was juicy and the legs and thighs were perfectly done, although the skin wasn't nearly crispy enough. For me at least, hot and fast with a longer dry brine and some baking powder on the skin may be the way to go. And that will let me save the McDonalds card for the next time I screw up a hamburger.
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