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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spatchcock prep question
Options
Boilermaker Ben
Posts: 1,956
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.
Comments
-
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.
-
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...
-
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
TampaHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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
-
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.
-
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.
-
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.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum