Rubbery Chicken Skin

Wazoo

Did two beer-can chickens yesterday -- they turned out great, but even though I kicked up the heat initially to crisp the skin, it still was rubbery. Indirect heat technique. What's the deal?[p]Waz

Nature Boy

Wazoo,
Try kicking up the heat at the end instead. If you work some seasoning in under the skin, which requires seperating the skin from the bird slightly, this also seems to help contribute to crispy skin. Also, air drying the bird uncovered in the fridge for several hours can help.
Just a few idears.
Happy cookin!
Chris

Wazoo

Nature Boy,[p]Thanks! [p]Waz

clausenk

Wazoo,[p]In addition to NB's tips, a little lemon juice on the skin helps to brown and crisp.[p]Clausen