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My Rubbery Chicken Skin

Unknown
Unknown
edited November -0001 in EggHead Forum
Smoked a chicken that turned out to be just amazing...EXCEPT...for the rubbery skin. Any idea how to combat this? I saw in a Q book to marinate the chicken in plain old italian dressing overnight (the acid apparently keeps the skin from turning out rubbery)...any thoughts on this idea? It it hogwash? Any other brilliant suggestions? Thanks, in advance.
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Comments

  • Midnight Smoker
    Midnight Smoker Posts: 273
    Daniel,
    A light coating of corn starch will work WONDERS! Paul
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  • Unknown
    Unknown
    Midnight Smoker,[p]Can I marinate in Italian Dressing and then coat with cornstarch? Would I then add my rub after those two steps?
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Daniel,
    If it were up to me - I'd loosen the skin all over the bird (but leave it attached). Marinate in the dressing. When you're ready, pat the skin "dry". Poke a few holes in the skin and apply a light dusting of rub. Finally dust with cornstarch.[p]HTH
    Ken
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  • GrillMeister
    GrillMeister Posts: 1,608
    EarlyMorningCookersAnd-Boxes.jpg
    <p />Daniel,[p]If you want crisp chicken, then a Ceramicooker from Early Morning Pottery will do the trick. This thing rocks for crisp skin as the ceramic insert gets as hot as the egg. Just set the thing in a drip pan like the disposable pie pans.
    [ul][li]Early Morning Pottery[/ul]

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
    just from my experience, "smoking" a chicken (200-250 deg) ususally produces "rubbery" as opposed to crispy skin.

    i've never found a way to smoke a chicken and get crispy skin. i prefer to roast or grill skin on chicken for this reason.

    the only solution i've found for "edible" chicken skin on smoked chicken is to wrap smoked chicken half in HD saran wrap and let steam for quite a while. this at least gets the skin to break down a bit more without compromising the moistness of the meat.

    bottom line for me; i do grilling temps with a smoker box of hickory chips to hit that chicken with some smoke soon as it hits the grill. hth.
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  • chmoo
    chmoo Posts: 38
    always fryers, never baking hens.
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