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Whole Chicken Dry Out In Fridge

SmokinSoCal
SmokinSoCal Posts: 145
edited November -0001 in EggHead Forum
I just placed 2 whole chickens in the fridge to AIR DRY nd get crisper skin. Is this ok for me to leave them there until 5PM tomorrow? Or am I screwed?
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Comments

  • Hoss
    Hoss Posts: 14,600
    It's all good til Monday or Tuesday! ;)
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  • SmokinSoCal
    SmokinSoCal Posts: 145
    Will doing a Olive Oil rub down before I cook defeat the whole dryout?
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hi SmokinSoCal,

    My guess is that you would defeat the drying out. I dry my chicken with a paper towel before it hits the grill and only use dry rubs, herbs and spices. If my cook temperature is high enough the skin comes out fine. I usually am cooking breast (bone in and skin on) and will cook them at 400º. It takes about 30-40 minutes to get the internal temp to 160-165º for white meat. Good luck, the egg is fantastic for chicken.

    Have a Happy New Year,

    Gator

     
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  • Hoss
    Hoss Posts: 14,600
    YEP!
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  • Little Chef
    Little Chef Posts: 4,725
    Smokin...Your timing is perfect! 24 hours is ideal! And no harm in 36 hours. You are pulling excess moisture (water) out of the skin. You can still do a LIGHT, and I mean LIGHT coating of olive oil, or melted butter...but truly JUST enough so your seasonings will stick! You will not undo what you have done...since all you have done is pull water from the skin. Just don't over-do, and you will have great skin. (I also recommend roasting at 400-425 dome temp...but I'll leave that to you) Let us know how you do!!! (You gonna Spatchcock it???) Hoss has it down now, so listen to him. B) Let us know how you do! :)
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  • Hoss
    Hoss Posts: 14,600
    :blush: Only from your advise!Thanks!
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    well. what will happen to them that wouldn't happen to them if they were covered?

    nothing (bacterially, anyway).

    alton had a show the other day where he put the bird in there for a couple days.

    your concern would be the bird picking up odors.

    chickens can be notorious for coming preloaded with bacteria, but the risk doesn't change if it's in plastic or not. in fact, like dry aging, drying the surface does much to inhibit bacterial growth. but temps are your first line of defense.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    When I do turkey breasts, I leave them in the fridge for 48 hours minimum. You will see the skin change as it dries. You should leave it in there until most of the skin has changed. But no worries about leaving it in there for a couple of days.
    The Naked Whiz
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    the oil won't defeat it. by air drying he is getting rid of water, which doesn't do anything for skin. the oil will help it fry/crisp.

    some type of oil is S.O.P. in many kitchens.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    I used to oil and wasn't impressed with the skin, it must have been before I raised the temperature high enough. I know dry skin with sufficient heat will work. Sounds like temperature is the key to crispy skin. Thanks.

    Wishing you and your family the Happiest of New Years and that you keeping warm this winter in the good old Bay State.

    Gator

     
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    i actually work the skin free and rub oil or butter (fat!) under the skin and on it.

    seems to help. but i do let it ride at a higher temp as you mention.

    happy new year to you as well (and everyone)
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Oops, just reread your post. Oil it after you dry it, just before you put it in the cooker, and you'll be fine. Good luck!
    The Naked Whiz
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