Rubbery Chicken Skin

Unknown · 2004 16

I like crispy skin and it always seems to come out well browned but with a rubbery consistency. I brine for 8 hours and then air dry about 18 hours. I've tried with olive oil and without and use rub. I've cooked at 350 for 2.5 hours and 280 for 3.5 hours with little difference. The meat of course is moist and delectable but I WANT CRISPY SKIN!! Help!!??

Yazoo · 2004 16

USReed,[p]How about 350 for 2 hours, then open'er up to 700 just long enough to get the skin crispy? Never tried it, just a idea.

Unknown · 2004 16

USReed,[p]Based on your times and temperatures I assume you are cooking indirect. Have you tried spatchcocking and cooking direct 350F for an hour. The Naked Whiz has an excellent recipe on his site.
[ul][li]TNW's spatchcocked chicken[/ul]

clausenk · 2004 16

USReed,[p]Try rubbing well with lemon juice to brown and crisp.[p]Clausen

tmEGGer · 2004 16

USReed,[p]I have achieved crispy skin two ways:[p]1. Start cooking, indirect, at a higher temp such as 500-550. It will brown/crisp up nicely in 15-20 minutes. Then ramp down to 300-350 or whatever you desire for the rest of the cook.[p]2. Cook indirect the way you had been doing. Once you have reached your final internal temp, then cook direct for a few minutes until skin is crisp.[p]I prefer number one above, but both will work. I normally coat the skin with olive oil and herbs and/or rub.[p]Hope that helps.
NutmEGGer

Rubbery Chicken Skin

Comments

Categories