Peking Chicken (?)

BlueSmoke · July 2002

I love to experiment, and am in pursuit of crispy chicken skin. It occurred to me that a recipe for Peking Duck might be a good starting place.
The recipe I came up with (on Recipe Source) calls for these times and temps.
30 minutes at 375º, then
60 minutes at 250º, then
30 minutes at 400º
With these radical drops and rises, the only way I can see to do it is to fire both Eggs and move the bird from one to the other according to the time-table.[p]Any thoughts?

Nature Boy · July 2002

BlueSmoke,
I think you are right. You would have to choke the heck out of that 375 fire to get it down to 250. Would be best to have your second egg humming along at a clean 250, then simply make the quick swap. Let your first egg idle along, then kick it up to 400 just before you swap it back from the 250 cooker.[p]Keep us posted on whether you achieve your goal!
I just popped a mighty chilly fosters. Gonna throw the medium egg and some chicken in the pathfinder, and head over to a buddy's house for the 100 degree afternoon.[p]Stay cool! 4th of jooooly beers onya.
NB

Ca_rnivore · July 2002

BlueSmoke,[p]I've done something similar. I was cooking ribs indirect on my BGE, and as they got close to done, there was not enough bark for my taste. I fired up the other ceramic cooker and finished the ribs direct at a slightly higher temp. I used 250 versus 225 just to set the sauce and get a little crust on the ribs. I don't have times, I just eyeballed it until they looked done. It was a little more work, but it turned out pretty good. I'm sure you could do the same thing to crisp up chicken skin.[p]--Kevin

Porkchop · July 2002

don't know about peking duck, but the crispy skin i've managed to get right...[p]make sure your bird is dry, more or less. roast at 375-400 til done. nice crispy skin, like fried, and not tough or leathery at all. i think a key to good skin is dry skin. hope it helps...

Peking Chicken (?)

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