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Chicken skin
kstater
Posts: 4
Have had my egg for about a year and really love it. The only trouble that I have encountered so far is with chicken and turkey. Everytime that I have made either of these the skin has been very rubbery. What can I do to crisp the skin up and make it edible?
Comments
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Being a Food Network junkie, Bobby Flay has insisted, the best way to get crispy skin, is low/medium grill heat (direct), skin side down, and let it be for a good while.
Works for me everytime. -
You don't say what set up and temps you are using, but I'm guessing your temp is too low. 350-400 is where I do my chicken, direct or indirect. -RP
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Dust with corn starch it really helps.
http://www.greeneggers.net/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=451374 -
350 with direct setup
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Good to see another Cat fan on board, you'll do fine with that setup.
Mike
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