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Crispy chicken skin with a glaze

Anyone have any luck getting a roasted chicken to maintain its crispiness once a fruit-based glazed is applied?

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  1. Don't think it's possible?? Adding any liquid to crispie will soften it, I think.

    1. I broil it when its just cooked. Sometimes it burns but sometimes it manages to get crispy pre burning

      1. Might work if the glaze is thin enough. Something with jammy consistency, no. Basting a chicken with equal parts soy sauce, honey, and toasted sesame oil works; you might be able to add something like cider or orange juice as a 4th component. Worth a try - it might not stay crisp but still taste great.

        Or, try packets of TrueLemon, TrueOrange, or TrueLime mixed into oil or melted butter as a baste. Think they make grapefruit and tangerine too. They are actual juice transformed to powder by removal of all the water.

        1 Reply
        1. re: greygarious

          I love those True packets!

          You can also find lemon, line and orange oil

        2. Citrus zest could be used instead of juice.

          1 Reply
          1. re: sandylc

            If you want flavour plus crispy, mix non-wet seasonings (herbs, spices, citrus zest, etc) with butter, and push the butter under the skin.

          2. If you get your fingers in there and separate the skin from the meat, you can put most anything under the skin and still get the crisp that you want.

            1. Thanks for the ideas. I'm going to try a thinner application of the glaze and putting it back in the oven for a mere minute or so, after the chicken's already up to temp.

              2 Replies
              1. re: TestKitchenPro

                Carefully poke tiny holes in the skin. Don't go into the meat. Roast the bird at no higher than 200F until the deep internal temp is 155F. Remove from oven. Liberally brush on all over the now very anemic looking bird some good white wine vinegar. Not the kind you keep under the kitchen counter or in the laundry room. Then sprinkle with Kosher salt. Crank up the oven to it's highest setting. Bird goes back into the oven. Door closed. Turn oven light on. Watch until surface of the bird turns a deep golden color. This will only take a couple of minutes. Remove the bird. Tent very lightly for at least half an hour. You'll have 'broken glass' crispy chicken. Serve whatever glaze as a side dish.

                1. re: Puffin3

                  Wow, I would have never thought of this method. I will have to try it.