Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Crispy Chicken Skin

dbcmkxdbcmkx Posts: 2
edited April 2012 in Poultry

We like crispy chicken skin and I was wondering what dome temperature to set the BGE or what cooking grate temperature?. 

Thanks.

Comments

  • ChokeOnSmokeChokeOnSmoke Posts: 1,853
    I go indirect at about 400 for 45 minutes.  Crispy skin, tasty chicken.
    Packerland, Wisconsin

  • Leg Quarters direct at 350*. Maybe 35-40 min.

    GEAUX TIGERS!!!!!!!!!

  • travisstricktravisstrick Posts: 4,890
    More important than temp is letting the bird sit uncovered for 24 hrs prior to cooking. Also, no oil. Only dry rub.

    I like 350-400 for cook temp.
    Be careful, man! I've got a beverage here.
  • travisstricktravisstrick Posts: 4,890
    No edit on iPhone. Let bird sit uncovered in the fridge.
    Be careful, man! I've got a beverage here.
  • Travisstrick is all over it. I've even gone 48 hours uncovered in the fridge.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • boatbumboatbum Posts: 1,273

     

    More important than temp is letting the bird sit uncovered for 24 hrs prior to cooking. Also, no oil. Only dry rub. I like 350-400 for cook temp.
    +1
    Cookin in Texas
  • FWIW, I've gotten THE BEST skin by (accidentally) letting the chicken sit in the fridge for a whole week... I like to refer to it as "aged chicken"... I-)

    See the thread for details:  http://eggheadforum.com/discussion/1137891/best-parts-sorta-spatchcocked-part-ii-or-aged-chicken-breasts#Item_1

    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • OMG EggsOMG Eggs Posts: 118

    I did some real low effort wings this weekend.  Platsetter, feed up, at 300F.  I dry rubbed the wings, spread them around the grate and left them for 2 hours (straight from the fridge).  The skin was crispy and the meat was moist.  I was surprised the worked out that good with 3 minutes of prep.

  • fishlessmanfishlessman Posts: 19,174
    i get really crispy skin straight onto the grill from the package, used to wash it first but it doesnt matter. the trick is to cook it skin side down raised grid direct til the skin is crispy, then flip it. the grease builds up between the chicken and skin and starts to crisp, when you now flip the chicken the skin is still lifted off the meat and further crisps. seems everyone starts their cook skin side up for reasons unknown, dont do that, it keeps the skin touching the moist meat which in turn keeps the skin wet, eventually turning to rubber. thighs and wings cook to 190 or even a little more internal, breasts are done in the 160's, the trick with the breasts are to get them whole as they are larger and cook longer. most supermarkets split the breast. cook the skin side first, cook it til crispy, then flip and cook til the chicken is too your liking.
  • EggbertsdadEggbertsdad Posts: 794
    FWIW, I've gotten THE BEST skin by (accidentally) letting the chicken sit in the fridge for a whole week... I like to refer to it as "aged chicken"... I-)

    See the thread for details:  http://eggheadforum.com/discussion/1137891/best-parts-sorta-spatchcocked-part-ii-or-aged-chicken-breasts#Item_1

    stike will be all over this... :))

    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • dbcmkxdbcmkx Posts: 2

    Thanks, guys.  I should have a little clearer in my question.  I am talking about crispy skin when roasting a whole chicken.  What temperature is best.

    Thanks.

     

  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited April 2012

    Thanks, guys.  I should have a little clearer in my question.  I am talking about crispy skin when roasting a whole chicken.  What temperature is best.

    Thanks.
     
    ummmm, I don't see any techniques that won't work for you.  Crispy skin is crispy skin, regardless if it's chicken parts, or a whole chicken. 

    If doing a whole chicken, going spatchock would allow you to do it the way Fishlessman is talking about (still don't see the difference in technique between a whole chicken, and chicken parts - unless you're assuming that a whole chicken is cooked standing up, ala the "beercan" chicken method). 

    BTW, the beercan method has been pretty much debunked as more of a "novelty" than an actual beneficial technique - most folks prefer spatchcocking, and there are some who do an "inverted" standing chicken (legs up) as they feel it allows the fat juices from the legs to drain down toward the breast. 

    Also, most agree that higher temps (say, 400-450) help w/ the crispiness. 

    FWIW, the next time I'm in a mood for chicken, methinks I'll "age" it like in my post, then cook it like in Fishlessman's post at around 400-450 and see how that turns out.
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
Sign In or Register to comment.
Click here for Forum Use Guidelines.