Crispy Skin

Unknown · September 2002

Hi there, [p]I have tied chicken many times around 400 degress. The meat is as moist as can be but I don't seem to get that nice crispy skin (almost rubbery). [p]Any suggestions?[p]Thanks in advance![p]Sean

GaDawg · September 2002

Sean,
Dry it real well with paper towels and rub it
down with olive oil. That should do it.
Chuck

WessB · September 2002

Sean,
You can try JJ`s coating from his game hens..or work from his base and add your own spices/etc.... I have done similar and get real close to a fried/baked crust on my chicken..HTH[p]Wess
[ul][li]JJ`s hens[/ul]

Spin · September 2002

Sean,[p]Rubbery skin at 400°F is a sign that the (dome) heat you are using is not reaching the meal. Indirect cooking also requires good airflow around the meal along with providing shielding from the direct heat of the fire. An example of bad airflow is when setting the meal into a drip pan, as the pan itself limits the airflow around the meal - thus the access of the heat.[p]If this is your situation, simply raise the meal to a level and inch or so above the lip of the drip pan. If the drip pan is of the disposable foil type, cut the lip down (with respect to what it will be required to contain).[p]Spin

BobbyG · September 2002

Sean,
What you need to do here is let the Chicken sit in the Frig for a couple of hours. It will pull moisture out of the skin and not mess with the meat. You should have a crispy outer shell.[p]See ya,BobbyG

Crispy Skin

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