Crispy roasted chicken skin
Last night I made a whole chicken as follows: Stuffed some butter under the skin, rubbed duck fat all over bird, sprinkled with salt and pepper, and roasted on roasting rack for about 90 min. at 425. The skin was still not crispy enough. What do I need to do to make it really crispy?
From their Cooks Country magazine..this months issue
Dry chicken...leave in fridge to dry
2tsp CORNSTARCH (their secret ingredient!!!) and 2tsp. salt mixed
Oven rack middle position
Skewer holes into chicken skin, not into flesh (as is done for duck..to let fat escape)
Rub with cornstarch/salt mixture
V rack 15 minures one wing up... 15minutes other wing up
flip again breast side up...cook about an additional 20 minutes, or untill temp in thigh joint is 170 degrees
Voila "Crispiest Roast Chicken" so they say
Here I go again flogging my beloved Ron Popeil "Showtime" compact rotisserie ($99)
Best juicy chicken. Could not be easier: just tie up your chicken well with kitchen string, place on spit, set the timer and forget it - totally crispy skin.
If you get it: tip - rub cooking oil into 2 little depressions into which you insert the spit - eliminates (kind of cute, actually) low, ghostly moaning noise.
You might have actually overdone it with the butter and fat. All you really need with a chicken is to get it really dry, as Candy said. If the chicken's under 3 lbs, you might turn up the oven another 25 or even 50 degrees. Also consider that your oven's thermometer might be off by a bit.
I get the same effect with the hair dryer (so the you do not buy something else). I dry the skin with paper towels and then I rest the chicken in the pan and use a electic fan blow on it to dry the skin.
Then five minutes before the chicken is done I brush on s honey, thin soy sauce and oyster sacue mixture on top of the chicken. Then roast it for the final five minutes. This is like what is done to a Peking Duck.
A fan is alway in the kitchen for cooling sushi rice. It also help when I cook alot and it can cool the kitchen.
I agree you overdid it with the fat.
Another way to dry the skin is to pat it dry then let it sit in the refrigerator for as long as you can (The famous Zuni Cafe recipe says to do this for between 24 hours and 3 days, I believe). A dry brine(rubbing salt on the skin) like the Zuni recipe, which has been mucb discussed on this board, may also help this process.
Butterflying the chicken will ensure that there is no soggy skin on the bottom-it will all be crispy.
Does it really matter what type of oven/grill/contraption the chicken cooks in? It seems to me that this is more about the method of preparing and cooking the chicken itself.