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Crispy chicken skin

Unknown
Unknown
edited November -0001 in EggHead Forum
Any ideas on how to cook a whole chicken slowly (turns out great and juicy) BUT that has a nice crispy skin?
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Comments

  • icemncmth
    icemncmth Posts: 1,165
    Vinny,[p]At the end of the cook..bump up the temp to 400 deg and let it go for a few mins..that will do the trick.
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  • gdenby
    gdenby Posts: 6,239
    SearChix.jpg
    <p />Vinny,[p]The above spatchcock was done by bringing the temp up above 450 dome, and searing the bird skin-side down for about 10 minutes, then flipping, and closing the vents so the temp dropped to about 350. I don't have my notes handy, but I recall that it was about 40 minutes to reach 170 in the thigh. The skin was really crisp, but the bird remained moist. I don't recall the rub.[p]gdenby

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  • tjv
    tjv Posts: 3,846
    gdenby, good looking bird, but it shape looks like something out of Area 51......LOL.[p]I do em similar but mine take just over an hour to get to 160 internal...

    www.ceramicgrillstore.com ACGP, Inc.
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  • Beerco
    Beerco Posts: 25
    Vinny,[p]I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect.[p]I haven't done a spachcocked chicken with the oiled skin yet but would think the same thing would work. I have done several without oiling and the skin comes out tough. (BTW I don't go over 160o for the breast)
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