Experiment for Crispy Chicken Skin

Judy Mayberry · July 2008

I read that storing the uncooked chicken in the refrigerator, uncovered, for a long while would dry it out and result in a crispier skin when cooked. I seasoned a 4-lb. bird with Raging River, put it open on a plate in the refrigerator for 24 hours, then let it come to room temp. I cooked it at 350º on a raised grid for 40 minutes, and it was really beautiful to look at!

It was a LITTLE crispier--but even that passed as it cooled (by that time I'd jammed most of it in my mouth; I don't have to share). The crispiest parts were those with a layer of fat under the skin, like the outside of the leg.

One neat trick I tried was cutting a slit in the web between the breast and the thigh and sticking the end of the leg through it. No more floppy legs! And of course tucking the wings behind the shoulder.

Little Steven · July 2008

Judy,

I did the 500# chicken last week with chicken parts and the skin was relly good.

guzzijason · July 2008

Judy Mayberry wrote:

It was a LITTLE crispier--but even that passed as it cooled (by that time I'd jammed most of it in my mouth; I don't have to share). The crispiest parts were those with a layer of fat under the skin, like the outside of the leg.

Interesting observation about the fat. Next time, you might want to try running you fingers under the skin on the brests (and thighs for that matter) to separate it from the meat. Then, push a few pats of butter under the skin.

Spatchcocking the bird and cooking at 500-degrees will also help get that crackling skin.

__Jason

Judy Mayberry · July 2008

Thanks for the tip. This was spatchcocked. At 500º, I would worry about the bottom facing the coals getting cremated, and the skin too dark, before the thigh and leg are cooked enough. Even at 350º, the skin on the bottom was really charred. At 40 minutes, though, perfectly cooked.

What do you think?

guzzijason · July 2008

Indirect heat would be the way to go. To be honest, I haven't done it in the egg yet (I'm a new egghead!) but I've done 500-degree chicken countless times in the oven. When the chicken is laid flat, you can rotate the legs up and over the breasts which offers protection for the breast, keeping it from cooking too fast.

__Jason

DynaGreaseball · July 2008

I do my 500 degree chickens up side down. Yes, the breast meat on the grid. While I haven't spatchcocked one yet, I can assure you that all the meat--especially the breast meat--is juicy and tender. The skin is crispy all over the bird. I do not use any oil or rub, just a little salt and pepper, and I don't put anything between the meat and the skin...just plop it down on the grid, up side down. I use my plate setter, but no raised grid. Made them about 6 times so far, and it's consistantly the best chicken I've made.

The Naked Whiz · July 2008

Did you oil the skin? I've also found that 24 hours isn't enough time for the skin to completely dry out. You can see the change in the skin as it dries. It becomes somewhat transluscent and leathery. You want the whole bird to be like that. Good luck!

Unknown · July 2008

how long did you cook the bird at 500 degrees?
Thanks Jerome

DynaGreaseball · July 2008

One hour. Also, they have all been under 4 lbs.

Judy Mayberry · July 2008

Yep, oiled the skin before I rubbed in the Raging River. I did see the translucent, leathery look and it had a kind of hard feel to it.

I'll try the plate setter next time, though that will take it out of the "fast cooking" category that I like about it. Time to preheat, probably more time to cook.

Lizard Dragger · July 2008

Thats exactly how I do mine, best chicken I have ever cooked.

Rivermute · July 2008

I have heard that chinese cooks dip chicken/duck/goose in boiling water before transfering to ice water and patting dry. Supposedly this makes for SUPER crispy skin. Anyone try this method?

Experiment for Crispy Chicken Skin

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