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The quest for the perfect chicken skin continues

ATXegger
ATXegger Posts: 5
edited November -0001 in EggHead Forum
I am trying to cook a whole chicken using indirect heat. To get crispy skin I cook it on high heat but I am still not rendering off enough fat. Would scoring the skin work? Anyone have any experience with that?

Thanks in advance!
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    ATX: What temp are you cooking at? Dome temp I am assuming... I do spatchcock at 425* indirect, and the skin, though not "fried" crisp, is still pretty darn good!! Are you cooking parts, whole, spatchcock??
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  • Little Chef
    Little Chef Posts: 4,725
    ATX: My apologies, re-read the post...I haven't done a whole bird in years. There are so many other options.
    Give this a shot...Spatchcock...slide show in the second pic frame down from the top. In essence, you cut out the back bone, and split the breast slightly.
    http://www.bubbatim.com/Chicken_Cooks.php
    It is a lot easier than you think!! And makes a beautiful presentation IMHO! Just need a pair of kitchen shears! Best to you, and happy eggin! :)

    ps: If you watch the slide show, there really should be a drip pan in the set up (which is not present in that cook). I even cover the drip pan with loosley fitted foil to aid in clean up.
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  • BBQMaven
    BBQMaven Posts: 1,041
    Are you pulling the skin lose and putting rub under it? Seems when I do this the fat renders faster than if I leave it "stuck" in place....
    Kent Madison MS
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  • [Deleted User]
    [Deleted User] Posts: 0
    I have tried EVERYHING and the thing that got the best skin on chicken parts (so I think it would ork on whole birds) is direct, raised grid, +/- 350, starting off skin-side down.(thanks and a tip of the hat to Fishlessman)

    When doing a whole chicken, the only way to get skin-side down is to spatchcock. I did one on Sunday, but it was a bigger bird (close to 7 lbs) and the skin never quite got good-crispy. I'm thinking for larger birds maybe I need to go a little hotter.

    I started skin-side down for 20 minutes and then checked it every 10 minutes or so to see if it was ready to turn. It was probably another 20 or so before I finally could turn it but even then and being careful I still left some small pieces of skin on the grill.

    I probably should've finished hotter.

    All that said, I don't remember if I tried doing a spatchcock indirect like LC and BT.
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Brine the bird, rinse, then air dry, uncovered in the refrigerator for several hours (overnight if you start early enough). Then roast whole or spatchcock. Spatchcock if you're going to serve pieces. In my kitchen, the only reason to cook a chicken whole is for presentation. The brined and dried skin cooks beautifully crispy.

    Brining is one of my favorite techniques that I've tried recently.
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  • Mickey
    Mickey Posts: 19,780
    Spatchcocked - direct - 350/400- high in the dome.
    Never turn over, works..... about 45 to 60 mins
    As Jefferson said above: refrigerator for several hours (overnight if you start early enough).
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Cactus Doug
    Cactus Doug Posts: 341
    One thing that I do to help get crispy skin is to put the chicken on a baking sheet in the fridge uncovered overnight to allow the skin to dry out. Once the skin becomes translucent (a sign of drying) cook as you normally would.
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  • BMW BBQ M5
    BMW BBQ M5 Posts: 18
    I have been making baked chicken wings in a similar style for a while now and the 2 secrets I use are to steam the wings for 10 minutes and then let them sit for at least an hour in the fridge. The skin comes out really crispy. I am not sure if you can do the same thing with a whole bird, but I don't see why not.
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