crispy chicken skin

guavawood · January 2006

<p />I read here someone added corn starch to make skin crispy. Here's what I did. Perforated skin and rubbed a heaping teasrpoon of corn starch on first. This absorbed the moisture right away so I had a harder time applying the rub afterward but managed. Cooked at 325-350 raised grid until they looked like this. Nice crispy skin.[p]Thanks for the tip![p]Aloha,[p]Greg

Grillicious · January 2006

guava wood, looks great! How long did you cook them at that temp?

Bigfoot · January 2006

guava wood,
GREAT Idea! I will try it this weekend with the LAST chunks of my yummy guava! Time to make my order!

Eggecutioner · January 2006

guava wood,[p]I made some of that on Tuesday night. Makes the perfect chicken skin!!![p]E

RRP · January 2006

guava wood,
how much perforation and using what? BTW couldn't the corn starch be put in a shaker bottle so it could be dusted on? Wouldn't that make it easier to apply and uniformly?

tach18k · January 2006

guava wood,
After I rubbed mine I sprayed them with Pam

thirdeye · January 2006

<p />guava wood,[p]I rub first and go pretty light on the cornstarch for direct or indirect cooking. [p][p]For some variety, here are before and after pictures of thighs cooked with an indirect set-up and about 400° dome for the first 30 minutes (just to get the crust going) then ramping down the temp to finish. They were turned several times. The cornstarch gives almost a fried chicken crust with the indirect. Thighs seem to work better than other pieces due to the higher fat in them.[p]~thirdeye~

Eggecutioner · January 2006

RRP,[p]I think you would need one like this. That corn starch is fine.
[ul][li]http://www.totalhomestore.com/home/product/426[/ul]

ronbeaux · January 2006

guava wood,
How would that work on a South Beech diet? My wife said it sure looked good, however she has been on the diet a few days now and just about anything including "the rear end of a plow mule" is looking good to her.

RRP · January 2006

Eggecutioner,
good idea - we have a large institutional kitchen supply wholesaler in town - and while they say they don't sell retail - it's funny how using the business name of "Cash - Johnnie Cash" seems to get the task done! Guess I'll run there tomorrow as I love that place and have purchased several things from them over the years.

Eggecutioner · January 2006

ronbeaux,[p]Food Item: Cornstarch
Food Quantity: 1 tbsp
Carbs: 7.4g
Dietary Fiber: 0g
Net Carbs: 7.4g[p]

guavawood · January 2006

tach18k,[p]Aahhha...good idea! thanks![p]Greg

guavawood · January 2006

Grillicious,[p]You know I didn't keep track of the time, but you take it off when the skin looks how you like it. That's what I did. I usually don't eat chicken skin but this was tasty.[p]aloha,[p]Greg

crispy chicken skin

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