Spatchcock prep question

Boilermaker Ben · July 2009

I was planning on having spatchcock last night, so Sunday night I prepped the bird and set her in the fridge to let the skin dry out. Then it rained last night. Chance for more rain tonight as well. How long can I leave the chicken uncovered in the fridge (aside from general chicken shelf life, of course)? The skin is REALLY dry now.

Midnight Smoker · July 2009

I'd cook it tonight! Drying the skin out is the way to go for a very crispy skin.....it should be very crispy. I usually don't have enough foresight to dry it out in the fridge. What does work for me is corn starch. I season the birds as I want and then sprinkle corn starch over it before I throw it on the EGG. Be careful not to get globs of corn starch under the joints as it will get gummy.....it works like a champ and there is no taste difference. You just want a LIGHT sprinkling.

emilluca · July 2009

My part of Indiana I cook in the rain. The egg sure does not mind it. A umbrella works to keep me dry enough to put it on close the lid and go inside and wait 60-75 minutes use the umbrella check the bird take it off and eat it...

Florida Grillin Girl · July 2009

If I can do it, you can do it! Check out the Eggin in the rain post.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=683405&catid=1#

Faith
Tampa

LoveHandles · July 2009

I left some thighs uncovered in the fridge for about 24hrs, and to me they turned out a little to tough. Crispy yes, but kinda tough

civil eggineer · July 2009

I just pull my platesetter out when the bird hits 180 degrees and go direct for 2 minutes per side. Nice and crisp skin without the fuss.

FSUScotsman · July 2009

That's what I use and it works great. I put the cornstarch in one of those shakers the pastry chefs use for powdered sugar. I use it on wings that I don't put much sauce on as well.

Unknown · July 2009

I don't bother with the drying-out step, either. I just flip it skin-side down for the last 5-10 minutes of cooking; if you use a set of tongs and a spatula, the flippin' is easy.

Spatchcock prep question

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