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?
Maintaining crispy skin on chicken
Maintaining crispy skin on chicken
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
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Re: Maintaining crispy skin on chicken
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.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
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Re: Maintaining crispy skin on chicken
Pass UG.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.....
Magste, most folk would just place the chook uncovered in the fridge the night before and dry out the skin.
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Re: Maintaining crispy skin on chicken
How long between drinks?
Maintaining crispy skin on chicken
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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