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CI's Baking Powder Rub for chicken...

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Has anyone else tried the CRISPY ROASTED CHICKEN recipe in the latest Cooks Illus? The idea of a baking powder rub was too intriguing to pass by...

The method was developed to produce a super crispy skin and juicy succulent, well roasted chicken. Essentially, a 3 1/2 - 4 1/2 # bird is rubbed with a salt, pepper and baking powder mix. The bird is refrigerated overnight, uncovered, then roasted at high heat.

I have made 3 birds using this method over the last week and have to say- omigod. So juicy. Such crispy and delicous skin. Followed the recipe on the first go, then charted my own course for birds 2&3- thyme/lemon & orange/rosemary under the skin prior to refrigerating...Was concerned about how the acid would react with the BP, but there were no issues- all 3 were perfect. The herbs & citrus were great, but not even necessary. The flavor of the chicken was bright and well rounded in the S& P version...

Anyone else tried this recipe? What was your experience? Any input on reactions between flavoring components and the baking powder?

Thanks so much for sharing your thoughts...

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  1. Oh! And any thoughts on how this might work for duck?????

    1. Haven't seen the recipe (obviously haven't used it), but it sounds like a variant of a traditional Asian method of tenderizing meats and fowl by marinating in a solution of baking soda. Baking powder is simply a mixture of baking solda, corn starch, and some sort of acid (usually cream of tartar). Corn starch makes things turn crispy when frying them. I shake precooked pork spare ribs in it, then deep fry them for sweet and sour pork ribs. So basically, it sounds like the Cooks Illustrated recipe is "killing two birds with one stone." I'll have to give it a try. Thanks!