Maintaining crispy skin on chicken

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magste
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Maintaining crispy skin on chicken

Post by magste » Fri Jun 27, 2014 1:32 pm

How do you avoid crispy skin going all soggy when cutting the chicken?

Even if I manage to get good crispy skin on a whole chicken, as soon as I put it on the chopping board to cut it up, the juices turn the skin into the rubbery mess I want to avoid. What are your tips to cut the chicken and keep the skin crisp?
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urbangriller
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Re: Maintaining crispy skin on chicken

Post by urbangriller » Fri Jun 27, 2014 2:28 pm

For Crispy Skin, I dunk my chook into a boiling master stock, then in ice water....do this at least 3 times (5 is good) before roasting. This renders the fats under the skin and seperates the skin from the flesh, then it will go golden and crisp. If it is crisp and seperated from the flesh, it won't go soggy, even when carving.

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Chris
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magste
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Post by magste » Fri Jun 27, 2014 7:20 pm

Thanks for that tip Chris!

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Card Shark
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Re: Maintaining crispy skin on chicken

Post by Card Shark » Fri Jun 27, 2014 10:46 pm

urbangriller wrote:For Crispy Skin, I dunk my chook into a boiling master stock, then in ice water....do this at least 3 times (5 is good) before roasting and.....
Pass UG.

Magste, most folk would just place the chook uncovered in the fridge the night before and dry out the skin.

magste
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Post by magste » Fri Jun 27, 2014 11:21 pm

Does that help with keeping it crisp when carving though?

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Card Shark
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Re: Maintaining crispy skin on chicken

Post by Card Shark » Fri Jun 27, 2014 11:26 pm

How long between drinks?

henry
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Maintaining crispy skin on chicken

Post by henry » Sat Jun 28, 2014 1:11 am

I never have that problem and it sounds odd, what prep do you do to get crispy skin. How sharp is your knfe?


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