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Spatchcocked Chicken: Crispy skin?
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neweggerart
Posts: 14
Anyone ever achieve a crispy skin with this method? Doing one later today and was hoping for some advise. Although the chickens have been great, would love to do something about the rubbery skin. Thanks
Comments
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neweggerart,
Did two last night @ 350 raised grid direct. Pretty crispy but I have seen others post to dust it with corn starch for a crispier skin.
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remember back in the 60's when mom would make roast chicken in the oven and the skin was really crisp, but the meat was dry as the mohave?[p]just bump up the temp for the last part of the cook, or change the setup to direct and watch it closely
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www.ceramicgrillstore.com ACGP, Inc. -
tjv,[p]Thanks for the advise...will give it my all...someone mentioned dusting with corn starch. Have you ever had luck with that. The one time I tried it, It was not very good.
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neweggerart, It needs to be a a light dusting. If you have lumps or heavy spots, then it will not be good. I
www.ceramicgrillstore.com ACGP, Inc. -
Rusty Rooster,
i agree that patting the skin dry then dusting with corn starch will do the job[p]ken
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