Crispy Chicken

CampCook · December 2005

There have been several topics on the subject of crisping skin on egged chicken. The latest Cook's Country has areport on making oven roasted chicken skin crispy. The author found that corn starch was the secret. He used a skewer to poke holes in the skin and then just two teaspoons of corn starch over the chicken. The chicken fat escapes through the holes while cooking, mixes with the starch and makes for extra crispy skin.
I have not tried this yet but it seems to me it would work just fine in the BGE.
Dave

Trouble · December 2005

CampCook,
Thanks for sharing. Definitely worth a try![p]Joyce

Toy Man · December 2005

Here is another idea from an OLD post on another forum. Haven't tried it but it sounds interesting.[p]
The 2 3 1/2# yard birds were dusted with a mixture of 1/2 tsp light malt extract and 1/2 tsp paprika. They sat on the counter 10-15 minutes and went into a cold smoker. The sitting time is important for the malt to start working. In about 40 minutes the cooker was up to cooking temp., 230F. They stayed for about 4 hours. [p]The finish of the skin is dark brown and smoky. The fat is rendered off the skin leaving it thin as paper and crispy. I can see light through it. It's remarkable. Virtually no fat. I knew it would work after about an hour in the cooker, since the cooker had a deep pool of rendered fat at the end of the drain.

J Appledog · December 2005

CampCook,
I've got some cooking! I seasoned with secret salt and added ground chipotle to the cornstarch.
JCA

CampCook · December 2005

J Appledog,
Great. Give us a report..
Dave

Crispy Chicken

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